2 c. sifted flour
1/2 lb. salt butter
1 c. plus 2 tbsp. sour cream
1 lb. cream cheese
2 eggs
2 tbsp. melted butter
1/2 tsp. salt
1 tsp. sugar
1 egg yolk, beaten

Sift the flour into a bowl. Cut the butter into the flour with a pastry blender or two knives. Add 2 tablespoons of the sour cream and mix together into a ball. Wrap in wax paper and place in the refrigerator overnight, or at least for 2 hours.

Cream the cheese until soft, add the eggs and beat together until light and fluffy. Add the remaining sour cream, the melted butter, salt and sugar. Mix well. Preheat oven to 375 degrees. Roll out the dough 1/8 inch thick on a lightly floured surface. Cut out 3 inch circles.

Place 2 teaspoons of the cheese mixture in the center of each circle of dough. Pinch the sides together but do not pinch the dough together in the center; the effect should be that of a cup. Brush each piece of pastry with the beaten egg yolk. Place on a baking sheet. Bake in a 375 degree oven for 20 minutes, or until delicately browned.