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Receta Pyrizhky (Baked Turnovers)
by Global Cookbook

Pyrizhky (Baked Turnovers)
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Ingredientes

  • 2 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

  1. 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.
  2. 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.