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PYRIZHKY (BAKED TURNOVERS)
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Ethnic
Holiday
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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,
refrigerate 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.
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