“My Moms' traditional recipe. You can fill with your favorite fruit flavors. Our family loves apricot, cherry and raspberry. This recipe uses 2 1/2 cans of Solo cake & pastry filling so choose your favorite three flavors. Dough must be refrigerated overnight before baking.”
READY IN:
1hr 14mins
SERVES:
50
YIELD:
50 pastries
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 390 degrees.
  2. In large mixing bowl add flour.
  3. Sprinkle yeast on flour.
  4. Cut margarine into flour (as if making pie crust) using pastry cutter or 2 knives moving in opposite directions repeatedly until dough resembles split pea size pieces.
  5. Add beaten egg yolks and sour cream.
  6. Mix with mixer on medium speed until blended well.
  7. Form dough into a ball.
  8. Cover with plastic wrap and refrigerate overnight.
  9. Using 1/4 of dough at a time ( keeping remainder refrigerated) roll on floured surface until 1/4 of inch thick.
  10. Cut into 4 inch squares. ( a pizza cutter works well).
  11. Place 1 teaspoon of filling in center of square.
  12. Bring up opposite corners pinch together.
  13. Dip thumb and index figer in water.
  14. Pinch again wet, tuck over to one side smoothing dough with wet fingers 4 to 5 times to ensure end stays down while baking.
  15. Bake on an ungreased cooking sheet, spacing 2 inches apart.
  16. Bake at 390 degrees for 14 minutes.
  17. Remove immediately to cooling rack.
  18. When cool sprinkle with powdered sugar before serving.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: