Pyrizhky (baked turnovers)

1. Combine the flour and cold butter in a processor or cut the butter with a pastry cutter into coarse crumbs.
2. Add the egg yolks, salt, and cream and process or knead lightly until the dough forms a ball.
3. Cut ini half, wrapping each have in plastic wrap, refigerate for at least 2 hours or overnight.
4. Roll out half the dough on a lightly floured work surface, to about ¼-inch thickness.
5. Cut into rounds with a 3-inch cutter or wine glass.
6. Place a spoonful of the filling on one side of each round, fold the top over, brush with a little of the egg glaze and seal with a fork or pastry cutter for a fancy edge.
7. Place each turnover on a lightly greased or non-stick baking sheet and brush with the glaze then sprinkle with the sugar crystals.
8. Bakei in a preheated 375 °F. Oven for about 20 minutes.
9. Cool on wire racks.
10. Note: this is a short dough so a non-stick baking sheet would be the best.
11. If it is not available, brush as little grease on the sheet as possible using a pastry brush or new paint brush.