Put the flour in a bowl, add the pinch of salt and sour cream and add the butter in small flakes. Now knead everything into a smooth dough, wrap in cling film and leave to rest in the refrigerator overnight.

To roll out cookie doughs, I always cut open two freezer bags and then roll this dough out between these two freezer bags, so I don't have a mess with the flour and the kitchen stays nice and clean.

The next day, roll out the dough in portions between the freezer bags approx. 3 mm thick and then pull off the upper freezer bag and cut out circles with a round cutter (approx. 6 cm diameter).

Place about 1/2 teaspoon of plum jam in the middle of the dough circles and fold over into semicircles and press the edges with a floured fork.

Preheat the oven to 200 degrees, line baking sheets with baking paper. Whisk the eggs with the milk well and mix the sugar with the cinnamon well. Now brush the "ravioli" all around with the egg and then roll in the cinnamon sugar, place on the baking sheet and bake on the middle rack for about 12-14 minutes.