Cut butter into flour in a mixing bowl till mixture resembles fine crumbs. Combine sour cream and egg yolk; stir into flour mixture, using hands to mix well. Form into a ball. If dough seems soft, cover and cill a few hours or overnight.
Snip any large pieces of apircot in preserves. Combine preserves, coconut, and pecans in a small bowl. Set aside.
Divide dough into fourths. Roll one portion at a time into a 10 inch circle on a lightly floured surface. Spread each circle thinly with one-fourth of the filling mixture, leavin a 2 inch circle in the center without filling. Usinga fluted pastry wheel or a sharp knife cut each circle into 12 wedges. Starting from the wide end, roll up each wedge to the point. Place point-side down on an ungreased cookie sheet. Sprinkle tops with granulated or powdered sugar. Bake in 350 degree oven for 18 to 20 minutes or till lightly browned. Cool on wire rack. Makes 48
Originally Submitted
12/9/2007
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