Sour Cream Pastries - cooking recipe

Ingredients

1 c. butter or margarine
2 c. sifted all-purpose flour
1 beaten egg yolk
1/2 c. dairy sour cream
1/2 c. apricot preserves
1/2 c. flaked coconut
1/4 c. finely chopped pecans
granulated sugar

Preparation

Cut butter into flour to fine crumbs.
Combine egg yolk and sour cream; blend into flour mixture.
Chill dough several hours or overnight.
Divide dough into 4 equal portions, keeping each part refrigerated until ready to use.
Roll each part to 10-inch circle on lightly floured surface.
Spread with 2 tablespoons of the apricot preserves; sprinkle with 2 tablespoons coconut and 1 tablespoon nuts.
Cut each circle into 12 wedges with fluted pastry wheel.
Starting from wide end, roll each edge into a crescent.
Sprinkle with a little granulated sugar.
Bake at 350\u00b0 for 20 minutes, or until lightly browned.
Remove from sheet; cool on rack.
Makes 4 dozen pastries.