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Add a photoRaciónes: 10
Ingredientes
- 2Â 1/2 c. Unbleached All-Purpose Flour
- 1/4 lb Butter, 1 Stick
- 1/2 c. Lowfat sour cream
- 3 lrg Egg Yolks
- 1/2 tsp Salt
- 1 lrg Egg White, Beaten With A Little Water For Glazing
- 1/2 c. Coarse Sugar Crystals, (Optional)
Direcciones
- Combine the flour and cool butter in a processor or possibly cut the butter with a pastry cutter into coarse crumbs. Add in the egg yolks, salt, and cream and process or possibly knead lightly till the dough forms a ball. Cut in half, wrapping each have in plastic wrap, refigerate for at least 2 hrs or possibly 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 possibly 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 possibly pastry cutter for a fancy edge. Place each turnover on a lightly greased or possibly 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 min. Cold 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 possibly new paint brush.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 10 servings | |
| Calories 240 | |
| Calories from Fat 120 | 50% |
| Total Fat 13.62g | 17% |
| Saturated Fat 7.84g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 114mg | 38% |
| Sodium 201mg | 8% |
| Potassium 65mg | 2% |
| Total Carbs 24.41g | 7% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.56g | 0% |
| Protein 4.99g | 8% |
