Sour Cream Pastries

1. 1

   With pastry blender, cut butter or margarine into flour until mixture resembles fine crumbs.

2. 2

   Combine egg yolk and sour cream; blend into flour mixture.

3. 3

   Chill dough several hours or overnight. Divide dough into 4 portions, keeping each part refrigerated until ready to use.

4. 4

   Roll each part to 10-inch circle on floured surface. Spread 2 tablespoons apricot preserves.

5. 5

   Sprinkle 2 tablespoons coconut and 1 tablespoon nuts.

6. 6

   Cut each circle into wedges and roll into crescent.

7. 7

   Sprinkle with sugar and place on ungreased cookie sheet.

8. 8

   Bake at 350u00b0 for 20 minutes.

9. 9

   Cool on rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.