My Sour Cream Pastry For Turnovers

Nancy Allen

By
@mawmawnan

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.


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Comments:

Serves:

12 turnovers

Prep:

20 Min

Cook:

25 Min

Method:

Bake

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy