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Sour Cream Pastries (apricot filled) Recipe

   
 

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     Sour Cream Pastries (apricot filled)

Category   Desserts - Breads
Sub Category   Holiday Dish
Servings   4 dozen

Ingredients
1 cup butter
2 cups sifted flour
1 beaten egg yolk
1/2 cup sour cream
1/2 cup apricot preserves
1/4 cup fine chopped pecans
Sugar for top
 

Instructions
Cut butter into flower with pastry blender to fine crumbs. Combine egg yolk and sour cream. Blend into flour mix. Chill 4 hours or overnight.
Divide into 4 equal parts. Keep each part refrigerated until ready to use. Roll each part into 10 inch circle on lightly floured surface. Spread with 2 tbls apricot preserves. Sprinkle with 1 tbls nuts.
Cut each circle into 12 wedges with fluted pastry wheel. Starting from wide end, roll into crescent. Sprinkle with sugar.
Put on non greased cookie sheet. Bake at 350 degrees for 20 minutes or until browned lightly. Cool on rack.


Originally Submitted
11/18/2008





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