Recipe - Pyrizhky (Baked Turnovers)

2 One half cup Unbleached AllPurpose Flour
One fourth pound Butter; 1 Stick
One half cup Sour Cream
3 lg Egg Yolks
One half teaspoon Salt
1 lg Egg White; Beaten With A
Little Water For Glazing
One half cup 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 1/4inch thickness. Cut into rounds with a 3inch 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 nonstick 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 nonstick 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