Sour Cream Pastries

1. 1

   Cut butter into flour until mixture resembles fine crumbs. Combine egg yolk and sour cream, then blend into flour mixture. Form dough into ball; refrigerate for several hours or overnight. Divide dough into 4 pieces; take out 1 piece at a time from refrigerator and roll into 10-inch circle.

2. 2

   Spread 2 tablespoons of apricot preserves over circle; cut into 12 wedges with a pastry wheel.

3. 3

   Roll wedges from outside edge towards center.

4. 4

   Sprinkle each pastry with sugar; bake at 350u00b0 for 20 minutes in an ungreased cookie sheet.

* Per serving · 4 servings · Values may vary.

No additional tips available.