Sour Cream Pastries

Directions

1. 1
   Cut butter into flour to fine crumbs.
2. 2
   Combine egg yolk and sour cream; blend into flour mixture.
3. 3
   Chill dough several hours or overnight.
4. 4
   Divide dough into 4 equal portions, keeping each part refrigerated until ready to use.
5. 5
   Roll each part to 10-inch circle on lightly floured surface.
6. 6
   Spread with 2 tablespoons of the apricot preserves; sprinkle with 2 tablespoons coconut and 1 tablespoon nuts.
7. 7
   Cut each circle into 12 wedges with fluted pastry wheel.
8. 8
   Starting from wide end, roll each edge into a crescent.
9. 9
   Sprinkle with a little granulated sugar.
10. 10
    Bake at 350° for 20 minutes, or until lightly browned.
11. 11
    Remove from sheet; cool on rack.
12. 12
    Makes 4 dozen pastries.