Pyrizhky(Baked Turnovers)
Yield
6 servingsPrep
2 hrsCook
20 minReady
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
|
|
| ¼ | pound |
butter
1 stick |
|
| ½ | cup |
sour cream
|
|
| 3 | large |
egg yolks
|
|
| ½ | teaspoon |
salt
|
|
| 1 | large |
egg whites
beaten, with a-little water for glazing |
|
| ½ | cup |
sugar, crystalline
coarse, optional |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
|
|
| 113.4 | g |
butter
1 stick |
|
| 118 | ml |
sour cream
|
|
| 3 | large |
egg yolks
|
|
| 2.5 | ml |
salt
|
|
| 1 | large |
egg whites
beaten, with a-little water for glazing |
|
| 118 | ml |
sugar, crystalline
coarse, optional |
* |
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, refrigerate for at least 2 hours or overnight. Roll out half the dough on a lightly floured work surface, to about ¼ 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.
