Polish Pastry - cooking recipe

Ingredients

1 c. sour cream
1/2 lb. butter, softened
2 c. flour
juice of 1 lemon
pineapple preserves

Preparation

Mix first 4 ingredients as for pie crust.
Make 1 roll.
Wrap in waxed paper or other wrap and refrigerate overnight.
(Can be kept in refrigerator for 2 or 3 days.) The next day, divide the roll into 5 sections. Roll one piece at a time as for a 9 or 10-inch pie.
Cut this into 8 pieces (triangles).
Place 1/2 teaspoon preserves at wide edge and roll.
Place seam side down on ungreased baking sheet. Bend to form crescent. Bake at 375\u00b0 for 20 minutes until golden brown.