Polish Pastry

Instructions

1. Mix sour cream, softened butter, flour, and lemon juice to form a pie crust dough.
2. Make one large roll from the dough.
3. Wrap the roll in waxed paper or plastic wrap and refrigerate overnight.
4. The next day, divide the roll into 5 equal sections.
5. Roll each section into a 9 or 10-inch circle.
6. Cut each circle into 8 triangles.
7. Place 1/2 teaspoon of pineapple preserves on the wide end of each triangle.
8. Roll up each triangle from the wide end to the point, enclosing the preserves.
9. Place the crescent-shaped pastries seam side down on an ungreased baking sheet.
10. Bake at 375°F (190°C) for 20 minutes until golden brown.