Patties with peaches

1. Make the dough. In a large bowl, mix the flour and salt. Cut the butter into pieces and Ingredients: Instructions

1. Make the dough. In a large bowl, mix the flour and salt. Cut the butter into pieces and put in another bowl. Put both bowls in the freezer for 1 hour. Remove the bowls from the refrigerator and make a groove in the center of the flour. Add the butter and use a dough hook to mix to the consistency of the crumbs. Make another indentation in the center. In a small bowl, whip the sour cream, lemon juice and water, add half of this mixture to the flour. Stir with fingers, squeezing large lumps. Repeat with the remaining mixture. Cover the dough with a plastic wrap and put in the refrigerator for 1 hour. If you prepare the dough in advance, it can be stored for up to one month in the fridge. Divide the dough in half. On a lightly floured work surface, roll out one half of the dough 3 mm thick. Cutter for biscuits or using the cut shape 7-12 circles from the rolled up dough. 2. Lay the circles on the parchment on the baking tray and put in the refrigerator for about 30 minutes. Repeat with the remaining half of the test. Make a stuffing. Peel and cut the peaches into small pieces. Mix them with flour, sugar and a pinch of salt, add whiskey and vanilla extract. 3. Remove the cooled dough from the refrigerator and let stand at room temperature, 2 to 3 minutes. Put 1-2 tablespoons of the filling into one half of each round of the dough. Quickly lubricate the edges with cold water and fold the circle in half, creating a semicircle. 4. Decoratively fix the edges with a fork. Repeat the process with the remaining test. Put the patties on the parchment on the baking sheet and put in the refrigerator for another 30 minutes. 5. Preheat the oven to 190 degrees. Beat the yolk with 2 tablespoons and water. Get the patties from the fridge, cut a small gap in each and lightly grease the egg mixture. 6. Sprinkle with sugar and bake in the oven until golden brown and cracks appear on the dough, about 20 minutes. Allow to cool before use.

Servings: 6-8