Recipes from around the world – Volume 2 - 2x2successteam.com

Pyrizhky (Baked Turnovers)
10 Servings
Recipes from around the world – Volume 2
2 1/2 c unbleached all-purpose flour
1/4 lb butter,1 stick
1/2 c sour cream
3 lg egg yolks
1/2 t salt
1 lg egg white,beaten with a
-little wate
1/2 c coarse sugar crystals
-(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, refigerate 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.
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