Peel zest off the lemon, wring juice. Mix flour with baking powder, add zest. Chop cooled butter, blend with sour cream and eggs, add flour and knead pastry adding lemon juice gradually. Shape pastry in a ball, wrap in plastic and refrigerate for 30 minutes.

Roll out the pastry 2/5 inch (1 cm) thick, then cut with a cookie cutter squares 4/5x4/5 inch (2x2 cm) and deep fry until golden-brown for 4-5 minutes. Dry the ready “pillows” on a paper towel. Sprinkle with sugar powder before serving.