Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 c Unbleached All-Purpose 1/2 ts Salt
Flour 1 lg Egg White; Beaten With A
1/4 lb Butter; 1 Stick Little Water For Glazing
1/2 c Sour Cream 1/2 c Coarse Sugar Crystals;
3 lg Egg Yolks (Optional)

Combine the flour and cold butter in a processor or cut the butter
with a pastry cutter into coarse crumbs. Add the egg yolks, salt,
and cream and process or knead lightly until the dough forms a ball.
Cut in half, wrapping each have in plastic wrap, refrigerate for at
least 2 hours or overnight. Roll out half the dough on a lightly
floured work surface, to about 1/4-inch thickness. Cut into rounds
with a 3-inch cutter or wine glass. Place a spoonful of the filling
on one side of each round, fold the top over, brush with a little of
the egg glaze and seal with a fork or pastry cutter for a fancy edge.
Place each turnover on a lightly greased or non-stick baking sheet
and brush with the glaze then sprinkle with the sugar crystals. Bake
in a preheated 375 Degree F. oven for about 20 minutes. Cool on wire
racks.

NOTE: This is a short dough so a non-stick baking sheet would be the
best. If it is not available, brush as little grease on the sheet as
possible using a pastry brush or new paint brush.
From: Earl Shelsby Date: 04-08-95 (11) Cooking

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