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Source: The Star Of Texas Cookbook

Nicki's Envelope Pastries
Very impressive in appearance and taste!
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Serves: varies
Prep Time: 15 minutes
Cook Time: 12 minutes
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2 packages yeast, dry
1/2 cup water, warm
2 cups butter, softened
4 cups flour
2 tablespoons sugar
2 eggs, separated
1 cup sour cream
jam, peach, apricot, or raspberry
2 cups Powdered sugar, sifted (for glaze)
3 tablespoons water, (for glaze)




Dissolve yeast in warm water and set aside. With hands, mix butter, flour, sugar, egg yolks, and sour cream. Blend in dissolved yeast. Shape into a log, wrap in wax paper, and refrigerate for several hours or overnight. Preheat oven to 375 degrees F. Divide dough into four equal portions. Roll out each piece to 1/8-inch thickness. Cut into 2 1/2-inch squares. Place 1/2 to 3/4 teaspoon jam in the middle of each square. Brush the edges with egg white to help form a good seal. Bring up the corners and pinch together well or fold over and seal firmly as you would an envelope. Place on a greased cookie sheet and bake for 10 to 12 minutes or until light golden brown. Remove to wire racks and glaze while still warm. Use about 1 teaspoon glaze for each pastry. Freezes well. Dough keeps 2 to 3 days.




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