My Grans Sour Cream Pastry Recipes

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SOUR CREAM PASTRY



Sour Cream Pastry image

This is a foolproof pastry that never gets tough no matter how you handle it. It is a dream to handle and tastes great. The sour cream yields a tender flaky pastry.Originally posted by Mean Chef.

Provided by Jeff Hixson

Categories     Dessert

Time 15m

Yield 1 1/3 pounds

Number Of Ingredients 4

2 cups all-purpose flour
1/8 teaspoon salt
8 ounces unsalted butter, chilled and cut into 1/4 inch slices
5 ounces sour cream (you can use unflavored low-fat yogurt, pastry will be less tangy)

Steps:

  • Put the flour and salt in a 3 qt bowl, stir to blend.
  • Scatter butter slices over flour and cut in with a pastry blender until the mixture consists of particles that vary in size from small peas to bread crumbs (you can use a food processor for this step).
  • Stir in the sour cream with a fork.
  • The pastry will appear dry because the sour cream is thick and does not disburse easily.
  • With your hands, manipulate the dough into a ball.
  • Divide in half, wrap in plastic and refrigerate until cold and firm- at least 4 hours, and up to 3 days or freeze for up to 1 month.

SOUR CREAM PASTRY



Sour Cream Pastry image

Another old family recipe. Very easy to handle, this dough never gets tough, even if you re-roll it. It was the first I learned. Really good in savory pies. Hint: reroll scraps, cut into 2" squares, add a bit of jam, fold over and bake 10-12 minutes. UPDATE 7/10/2010 In response to a reviewer: For best results, you must sift the flour before measuring, chill the shortening well, use full fat sour cream and chill the dough as directed.

Provided by Deb Wolf

Categories     Breads

Time 10m

Yield 2 pie crusts, 8-16 serving(s)

Number Of Ingredients 6

2 cups sifted flour
1/2 teaspoon salt
1/2 teaspoon baking powder (not baking soda)
1/2 cup shortening, chilled
1/4 cup sour cream
1 egg, beaten

Steps:

  • Pulse flour, salt and baking powder in food processor.
  • Add shortening. Pulse until mixture resembles coarse meal.
  • Stir together sour cream and egg; pour all at once into flour and pulse until it just comes together.
  • Dump out onto wax paper. Gather into a disk, wrap in the wax paper and chill at least 20 minutes.
  • Cut into two pieces, rewrap one and return it to the refrigerator.
  • Roll on a lightly floured surface.
  • Fill and bake according to filling recipe.

MY SOUR CREAM PASTRY FOR TURNOVERS



My Sour Cream Pastry For Turnovers image

This makes a perfect turnover pastry that puffs up a bit. It's easy to work with and tastes great. It works best when made up and refrigerated overnight.

Provided by Nancy Allen

Categories     Other Desserts

Time 45m

Number Of Ingredients 4

3 c sifted all purpose flour
2 Tbsp sugar
2 stick butter, cold
1 c sour cream

Steps:

  • 1. Measure the flour and sugar into a medium bowl. Cut in butter with a pastry blender until mixture is crumbly. Add sour cream and mix lightly with a fork until dough clings together and starts to leave sides of bowl.
  • 2. Gather dough together with hands and knead a few times. Wrap dough in wax or parchment paper. Chill over night for best results. You can also use it after chilling a few hours, but overnight is best.
  • 3. Roll pastry out in the shape you want and make your turnovers. I usually roll out in a rectangle and cut in strips (see picture above), put a filling on one side, fold over and press firmly with the end of a fork. Bake 25 minutes at 350.

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