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Instructions |
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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.
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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.
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Cut each circle into 12 wedges with fluted pastry wheel. Starting from wide end, roll into crescent. Sprinkle with sugar.
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Put on non greased cookie sheet. Bake at 350 degrees for 20 minutes or until browned lightly. Cool on rack.
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Originally Submitted
11/18/2008
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