Pyrizhky (baked Turnovers) Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 cup: Unbleached All-Purpose Flour,
1/4 lbs: Butter, 1 Stick
1/2 cup: Sour Cream,
3 large: Egg Yolks,
1/2 tsp: Salt,
1 large: Egg White, Beaten With A Little Water For Glazing
1/2 cup: Coarse Sugar Crystals, (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 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.
Source from luhu.jp
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 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.
Source from luhu.jp