1/4 c. sugar
3/4 c. jam
Quick Puff Pastry (below)

Preheat oven to 400 degrees. Line a large baking sheet with foil (generously grease the foil). On a heavily sugared surface, roll 1 piece of pastry into 12-inch square. With a long sharp knife, cut the dough into 2-inch squares. With a small spatula spread 1/2 teaspoon jam over each square.

With water, dampen corners of each square. Bring opposite ends of each square to center and press to seal. With a fork, crimp edges decoratively. Place on prepared baking sheet. Repeat with remaining pastry, sugar and jam. Bake 15 minutes until golden. Cool on pastry sheet; peel away from foil. Yield: 6 dozen.

QUICK PUFF PASTRY:

1 c. butter
2 c. all-purpose flour, unsifted
1/2 c. sour cream

In a large bowl, with a pastry blender or 2 knives, cut butter into flour until mixture resembles coarse crumbs. With a fork, stir in sour cream until blended. Turn out onto a lightly floured surface; knead briefly until smooth. Pat pastry into 2 1/2 inch squares. Wrap in plastic wrap. Refrigerate 2 hours.