Pyrizhky (baked turnovers)
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Pyrizhky (baked turnovers)
  Turnovers    Christmas    Russian  
Last updated 6/12/2012 1:00:43 AM. Recipe ID 23945. Report a problem with this recipe.
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      Title: Pyrizhky (baked turnovers)
 Categories: Desserts, Christmas, Russian
      Yield: 10 servings
 
  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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Recipe ID 23945 (Apr 03, 2005)

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