Russian Bakery recipe

Dough Preparation In a large bowl, combine the flour, salt, and sugar. Cut in the butter until the mixture resembles coarse crumbs. In a small bowl, whisk together the sour cream, cold water, and egg yolk. Gradually add the sour cream mixture to the flour mixture, stirring until the dough comes together.

Dough Rest Shape the dough into a disc, wrap it in plastic wrap, and refrigerate it for at least 1 hour.

Filling Preparation Preheat the oven to 375°F. Roll the dough to 1/8 inch thickness on a floured surface. Using a 2-inch round cutter, cut the dough into circles. Place the circles on a baking sheet lined with parchment paper. Spoon 1/2 teaspoon of fruit preserves in the center of each circle.

Assembly Fold the dough over the filling to create a half-moon shape. Press the edges to seal. Sprinkle the tops with granulated sugar and sliced almonds.

Bake Bake for 12-15 minutes or until the edges are golden brown. Let the pastries cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Serve Dust with powdered sugar before serving. Enjoy these delightful Russian bakery pastries with a cup of tea or coffee!