Pyrizhky (Baked Turnovers)

Recipe Ingredients

2 1/2 cups	592ml	Unbleached all-purpose
1/4 lb	113g / 4oz	Butter - 1 stick
1/2 cup	118ml	Sour cream
3 cups	594g / 20oz	Egg yolks (large)
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Egg white - beaten with a (large)
		Water for glazing
1/2 cup	99g / 3.5oz	Coarse sugar crystals - (optional)

Recipe Instructions

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 375F 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.

Source:
Richard Quin

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