Broyt on povidl ken men esn, - povidl on broyt, avade
Bernstein, 576, p.41
    1. Dough: 
    • 2 lb butter 
    • 2 lb sour cream 
    • 2 yolks 
    • 1/2 cup sugar 
    • 1/2 tsp. soda, neutralized with vinegar 
    • 1 tbs. cognac 
    2. Filling: 
    • plum jam
    • nuts
    • sugar
    • cognac

Place flour in a bowl. Add butter, sour cream, egg yolks, sugar, soda, and cognac . Knead lightly adding flour as needed until  the dough is no longer sticky. Form the dough into a ball and place into a  greased bowl. Cover with a cheesecloth and leave at room temperature for an hour. Roll the dough out on a well-floured board. Cut into small triangular pieces. Put one teaspoon of filling in center and fold over edges to make three-cornered pockets. Pinch touching edges together to seal. Bake in oven preheated to 350 degrees until lightly golden. 
Background: Shana Tova by Alexander Vaisman
© Shura Vaisman, 1997
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