Cream pastry pieces

In a large bowl, whisk together the flour, baking powder, and a pinch of salt.

Add the cold, cut butter to the dry ingredients. Use a pastry cutter or your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.

In a separate bowl, beat together the egg, sour cream, and sugar until smooth. Pour this mixture into the flour and butter mixture.

Mix until a soft dough forms. You can use your hands to mix it gently, but be careful not to overwork the dough. If it feels too sticky, add a little more flour, 1 tablespoon at a time.

Wrap the dough in plastic wrap and refrigerate for 20 to 30 minutes. This will make it easier to roll out.

Step 3: Assemble the Pastry

Preheat the oven to 350°F (180°C).

Once the dough has cooled, roll it out on a lightly floured surface until it is about 1/4 inch (6 mm) thick. Use a round cookie cutter or a glass to cut out circles of dough.

Place a teaspoon of the chilled cream filling in the center of each circle of dough. Fold the dough over the filling to form a half-moon shape, and press the edges together to seal. You can use a fork to crimp the edges for a decorative touch.

Place the filled pastries on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes or until golden brown and puffed. The exact baking time will depend on your oven, so check after 20 minutes.

Cool and Dip: After baking, remove the pastries from the oven and allow them to cool on a wire rack. Dust with powdered sugar if desired.

Nutrition Facts (per piece, approximate)

• Calories: 160
• Protein: 3g
• Carbohydrates: 22g
• Fat: 7g
• Sugar: 10g
• Fiber: 1g
• Cholesterol: 45mg
• Sodium: 50mg