Sour Cream Pastries

Directions

1. 1
   With pastry blender, cut butter or margarine into flour until mixture resembles fine crumbs.
2. 2
   Combine egg yolk and sour cream; blend into flour mixture.
3. 3
   Chill dough several hours or overnight. Divide dough into 4 portions, keeping each part refrigerated until ready to use.
4. 4
   Roll each part to 10-inch circle on floured surface. Spread 2 tablespoons apricot preserves.
5. 5
   Sprinkle 2 tablespoons coconut and 1 tablespoon nuts.
6. 6
   Cut each circle into wedges and roll into crescent.
7. 7
   Sprinkle with sugar and place on ungreased cookie sheet.
8. 8
   Bake at 350° for 20 minutes.
9. 9
   Cool on rack.
10. 10
    Makes 4 dozen.