my sour cream pastry for turnovers
(1 rating)
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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(1 rating)
yield
12 turnovers
prep time
20 Min
cook time
25 Min
method
Bake
Ingredients For my sour cream pastry for turnovers
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3 csifted all purpose flour
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2 Tbspsugar
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2 stickbutter, cold
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1 csour cream
How To Make my sour cream pastry for turnovers
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1Measure 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.
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2Gather 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.
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3Roll 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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