• Prep Time:
  • Cooking Time:
  • Serves: 10 Servings

Pyrizhky (Baked Turnovers)

  • Recipe Submitted by on

Category: Christmas, Russian, Desserts

 Ingredients List

  • 2 1/2 c Unbleached All-Purpose Flour
  • 1/4 lb Butter; 1 Stick
  • 1/2 c Sour Cream
  • 3 lg Egg Yolks
  • 1/2 ts Salt
  • 1 lg Egg White; Beaten With A
  • -Little Water For Glazing
  • 1/2 c Coarse Sugar Crystals;
  • -(Optional)


Combine the flour and cold butter in a processor or cut the butter with a
pastry cutter into coarse crumbs. Add the egg yolks, salt, and cream and
process or knead lightly until the dough forms a ball. Cut in half,
wrapping each have in plastic wrap, refigerate for at least 2 hours or
overnight. Roll out half the dough on a lightly floured work surface, to
about 1/4-inch thickness. Cut into rounds with a 3-inch cutter or wine
glass. Place a spoonful of the filling on one side of each round, fold
the top over, brush with a little of the egg glaze and seal with a fork or
pastry cutter for a fancy edge. Place each turnover on a lightly greased
or non-stick baking sheet and brush with the glaze then sprinkle with the
sugar crystals. Bake in a preheated 375 Degree F. oven for about 20
minutes. Cool on wire racks.


This is a short dough so a non-stick baking sheet would be the best. If
it is not available, brush as little grease on the sheet as possible using
a pastry brush or new paint brush.

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