Cheese Pastries

[Olga Drozd]

Cheese Pastries

PASTRY:

2 cups sifted flour
1/2 teaspoon salt
1/2 pound butter (2 sticks)(divided)
1/3 cup sour cream

Sift the flour and salt into a bowl.  Cut in 1/3 of the butter with a pastry blender or two knives, until the mixture looks like coarse cornmeal.  Stir in the sour cream, mixing with the hand until a ball of dough is formed.

Roll out the dough on a lightly floured surface.  Form the remaining butter into a square and place in the center of the dough.  Fold ends of the dough over the butter and chill 30 minutes.  Roll the dough into an oblong; fold into thirds and roll out again.  Fold into thirds, wrap in foil, and chill for 3 hours.

FILLING:

1 pound cream cheese
2 eggs
3/4 cup sour cream
2 tablespoons melted butter
3 tablespoons sugar
1/2 teaspoon salt
1 egg yolk

Beat the cheese until light and fluffy, using a machine if possible.  Add the eggs, sour cream, melted butter, sugar, and salt, beating until smooth.

Roll out the dough 1/4 inch thick on a lightly floured surface.  Cut into 3 inch circles.  Place a tablespoonof the cheese mixture in the center  of each and pinch the edges together slightly to form  a cup, leaving the center exposed.  Brush pastry with the egg yolk.

Place on a baking pan or cookie sheet.  Bake in a preheated 375 F. oven 20 minutes, or until delicately browned.  Serve warm.  Makes about 2 dozen.