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Pyrizhky (Baked Turnovers)

 

Ingredients

  • 1/2 c Sour cream
  • 3 lgs Egg yolks
  • 1 lg Egg White; Beaten With A
  • 1/4 lb Butter; 1 Stick
  • 2 1/2 cs Unbleached all-purpose flour
  • 1/2 c Coarse Sugar Crystals;
  • 1/2 ts Salt

Directions

  • 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

Yields 10 Servings

Nutrition Info

  • Singular Yield Unit: 1 Serving (85g)
  • Total Calories: 232.00
  • Total Fat: 12.77
  • Calories From Fat: 115.00
  • Total Fat Pct: 0.17
  • Sat Fat: 4.93
  • Sat Fat Pct: 0.25
  • Mono Fat: 5.25
  • Poly Fat: 1.89
  • Trans Fat: 0.70
  • Cholesterol: 507.96
  • Cholesterol Pct: 1.56
  • Sodium: 27.08
  • Sodium Pct: 0.01
  • Potassium: 85.49
  • Potassium Pct: 0.02
  • Total Carbs: 19.79
  • Total Carbs Pct: 0.06
  • Dietary Fiber: 0.71
  • Dietary Fiber Pct: 0.03
  • Sugar: 19.08
  • Protein: 9.10
  • Protein Pct: 0.13

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