Pyrizhky (Baked Turnovers)

Title:
Pyrizhky (Baked Turnovers)

Yield:
10 Servings

Categories:
Desserts,
Christmas,
Russian




Ingredients:





 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 ts Salt


     1 lg Egg White; Beaten With A


          -Little Water For Glazing


   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.  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.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/day.zip