*  Exported from  MasterCook  *
                         PYRIZHKY (BAKED TURNOVERS)
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Desserts                         Ethnic
   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
   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.
   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.
                    - - - - - - - - - - - - - - - - - -