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Sour Cream Pastries




Source of Recipe


Macklinda


List of Ingredients




Sour Cream Pastries


1 c. butter or margarine (2 sticks)
½ c. apricot preserves (or more)
2 c. sifted flour
½ c. flaked coconut
1 beaten egg yolk
¼ c. finely chopped pecans
½ c. dairy sour cream
granulated sugar

Recipe




With pastry blender, cut butter into flour until 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 refrigerated until ready to use. On a lightly floured surface, roll each part into a 10-inch circle.

Spread with 2 Tbs. of the apricot preserves, sprinkle with 2 Tbs. of coconut and 1 Tbs. of the nuts.

Cut each circle into 12 wedges using a fluted pastry wheel. Starting from the wide end, roll each wedge into a crescent. Sprinkle with granulated sugar. Place on an ungreased cookie sheet and bake in 350 degree oven for 20 minutes or until lightly brown. Cool on rack.

Makes four dozen.