7 c. flour
1 lb. butter
2 tsp. baking powder
8 oz. sour cream
3 tbsp. powdered sugar
3 eggs
1 pack dry yeast
1 pinch of salt
Pastry fruit fillings of your choice

Cut butter into flour and add all other ingredients. Refrigerate dough overnight or several hours. Pinch off balls of dough one inch in diameter. Roll out these balls thinly and spread with fruit filling in the center.

Roll up pastries and pinch the ends shut to prevent leaking. Roll the balls out in powdered sugar, not flour. Bake at 375 degrees until golden brown.

Note: Dough rolls out better when chilled, so keep as much dough in refrigerator as you can until you need to use it.