European Recipes:Russian Recipes:Baked Turnover

Recipe via Meal-Master (tm) v7.02

      Title: Pyrizhky (Baked Turnovers)
Categories: Desserts, Christmas, Russian
   Servings: 10

   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.