Ingredients
- 3 egg yolks
- 3 cutter
- 1 stick
- 1 egg with (white beaten)
- 1/2 dough on a floured work surface (lightly)
- 1/4 thickness
- 325 gr unbleached all-purpose flour
- 120 ml sour cream
- 110 gr butter
- 100 gr coarse sugar crystals
- 1 gr salt
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 190ºC . 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.
