My Sour Cream Pastry For Turnovers Recipes

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SOUR CREAM PASTRY



Sour Cream Pastry image

Categories     Pastry

Number Of Ingredients 4

1 1/2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, chilled
1/2 cup sour cream

Steps:

  • Combine the flour and salt in a food processor and pulse once or twice to mix. Cut the butter into chunks and add it to the processor. Process until the mixture resembles coarse cornmeal. Add the sour cream and pulse until the dough forms a ball. Remove the dough and knead it a few times. Wrap the dough in waxed paper and refrigerate for at least 1 hour. The dough can be frozen for up to 1 month; allow it to thaw partially before rolling.

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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