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Sour Cream Pastries

Holiday.Cook's picture
Ingredients
  Butter/Margarine 1 Cup (16 tbs)
  Sifted all purpose flour 2 Cup (32 tbs)
  Beaten egg yolk 1
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Apricot preserves 1⁄2 Cup (8 tbs)
  Flaked coconut 1⁄2 Cup (8 tbs)
  Finely chopped pecans 1⁄4 Cup (4 tbs)
  Granulated sugar 1 Ounce
Directions

With pastry blender, cut butter into flour till mixture resembles fine crumbs.
Combine egg yolk and sour cream; blend into flour mixture.
Chill dough several hours or overnight.
Divide dough into four equal portions, keeping each part refrigerated till ready to use.
Roll each part to 10-inch circle on lightly floured surface.
Spread with 2 tablespoons of the apricot preserves; sprinkle with 2 tablespoons of the coconut and 1 tablespoon of the nuts.
Cut each circle into 12 wedges with fluted pastry wheel.
Starting from wide end, roll each wedge into a crescent.
Sprinkle with a little granulated sugar.
Place on ungreased cookie sheet.
Bake in 350° oven for 20 minutes or till lightly browned.
Remove from sheet; cool on rack.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Baked
Interest: 
Holiday
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes

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