German Apple Dumplings

8 ounces plain flour
Pinch of salt
4 ounces butter
3 ounces granulated sugar
2 eggs, separated
2 tablespoons sour cream
4 small apples
4 teaspoons raspberry or cherry jam
4 teaspoons flaked almonds

Sift together flour and salt. Cut in butter until the mixture resembles fine breadcrumbs. Stir in sugar. Add egg yolks and sour cream. Quickly knead to a smooth dough. Wrap in wax paper and chill for 45 minutes.

Heat oven to 350 degrees F.

Divide the dough into four equal portions. Roll each section quickly to make a round of pastry. Peel and core the apples and fill the center of each round with them, add the jam and almonds. Wrap the pastry into a square, pinching the top to seal. Glaze with beaten egg white and bake for 40 minutes in lightly greased baking pan.

Serves 4.