Yield: 90-95 crowns
Cut butter into flour, add sour cream, and knead into a smooth dough. Refrigerate for at least two hours.
Divide dough into four equal parts. Roll each part to 1/8-inch thickness. Cut into three-inch squares.
Spray mini muffin tins with baking spray.
Mix filling ingredients until smooth.
Place one teaspoon of filling in the center of each dough square. Bring corners of the square together and pinch well at center. Place into greased muffin tins.
Bake at 350 degrees Fahrenheit for 20 minutes. Cool.
Sprinkle with confectioner’s sugar.
Photography by Peri Photography