💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › europe › russian › baked-tu… captured on 2022-06-12 at 00:04:14.
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MMMMM----- Recipe via Meal-Master (tm) v7.02
Title: Pyrizhky (Baked Turnovers)
Categories: Desserts, Christmas, Russian
Servings: 10
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, 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.
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