Description Edit

Ingredients Edit

Directions Edit

  • In a small bowl, dissolve yeast in warm water.
  • In a large bowl, combine flour and salt, cut in butter until crumbly.
  • Stir in yeast, eggs, and whipping cream.
  • Turn dough onto lightly floured surface, knead until smooth, about 2–3 minutes- place in a greased bowl, turn greased side up.
  • Cover, refrigerate until firm- 6 hours or overnight.
  • Heat oven to 375 degrees, roll out dough, on sugared or floured surface to 1/8 inch thickness.
  • Cut into 2 1/2 inch squares.
  • Spoon 1 tsp. of filling in center of each square.
  • Bring two opposite corners to center, pinch to seal.
  • Wet fingertips with a little bit of water.
  • Fold sealed tip to one side, pinch to seal.
  • Place 1 inch apart on ungreased cookie sheets.
  • Bake 10–15 minutes or until lightly browned.

Other Links Edit

See also Edit

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