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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