Preparation

500 grams of flour, 4 egg yolks, sour cream. Make a dough that is divided into 4 sheets. Grease each sheet with melted butter, roll and refrigerate for 3-4 hours. Take the first sheet, cut 5 cm slices, turn each slice wide and spread with a rolling pin, very thin (to be like a sheet of paper) and put apricot jam cream. The cream is made from 4 egg whites that are beaten with 200 gr of sugar and 4 tablespoons of apricot jam are added. Take the teaspoon of foam and place it on a thin sheet. Form the croissant, place it in the pan. The following sheets from the refrigerator were continued after the same procedure. Bake the croissants in the oven (bake quickly). After they are baked, they are powdered with sugar.