{"cardColor":"","cardColorOptions":[[235,255,255],[235,235,255],[255,235,255],[255,235,235],[255,255,235],[235,255,235],[245,245,245]],"penColorOptions":[[0,0,0],[128,0,0],[0,128,0],[0,96,96],[0,0,128],[96,0,96]],"title":"Sour Cream Pastries"}

Makes 4 dozen pastries


  • 1 cup butter or margarine
  • 2 cups all-purpose flour
  • 1 beaten egg yolk
  • 1/2 cup dairy sour cream
  • 1/2 cup apricot preserves
  • 1/2 cup flaked coconut
  • 1/4 cup finely chopped pecans
  • Granulated sugar


  1. With pastry blender cut butter into flour until mixture resembles fine crumbs.
  2. Combine egg yolk and sour cream; Blend into flour mixture.
  3. Cover and chill several hours or overnight.
  4. Divide dough into four equal portions; keep chilled until ready to use.
  5. On lightly floured surface, roll each portion to 10-inch circle.
  6. Spread with 2 tablespoons of the preserves; and sprinkle with 2 tablespoons of the coconut and 1 tablespoon of the nuts.
  7. With fluted pastry wheel, cut each circle into 12 wedges.
  8. Beginning at wide end of wedge, roll toward point.
  9. Sprinkle with a little sugar; place on non greased cookie sheet.
  10. Bake at 350° until lightly browned, about 20 minutes.
  11. Remove to cooling rack.

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