Sambusqui (Helena Sangirardi's)

Melt the butter and mix it with the flour

Add the sour cream and mix well

Divide the dough into two parts

Wrap each part in aluminum foil and refrigerate for a day

Roll out the thin dough on a surface dusted with flour

Cut into 10 cm rounds

For the filling, mix together the honey and pecans

Place a small amount of filling in the center of each round, fold it in half, and close well

Baste the pastries with egg yolk and place them on a lightly oiled baking sheet

Bake in a moderate oven until golden brown

For the coating, mix together 3/4 cup of confectioners' sugar and 1 cup of water

Dissolve the sugar

Dip the pastries in this mixture and sprinkle with confectioners' sugar crystals