4/5
(1 Votes)
Ingredients
- 1 cup butter or margarine
- 2 cups sifted all-purpose flour
- 1 beaten egg yolk
- 1.2 cup dairy sour cream
- 1/2 cup apriot perserves
- 1/2 cup flaked coconut
- 1/4 cup finely chopped pecans
- Granulated sugar
Preparation
Step 1
With pastry blender, cut butter into flour till mixture resembles fine crumbs. Combine egg yolk and sour cream; blend into flour mixture. Chill dough several hours or overnight. Divided dough into four equal portion keeping each part refrigerated till ready to use. Rol each part to 10 inch circle on lightly floured surface. Spread with 2 tablespoons of apricot preserves; sprinkle with 2 tablespoons of coconut and 1 tablespoon of the nuts. Cut each circle into 12 wedges with fluted pastry wheel. Start with wide end, roll each wedge into a crescent. Sprinkle with a little granulated sugar. Place on ungreased cookie sheet. Bake in 350F. oven for 20 minutes or until lightly browned. Remove and cool on rick makes 4 dozen pastries