My Sour Cream Pastry For Turnovers

1
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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
12 turnovers
Prep:
20 Min
Cook:
25 Min
Method:
Bake

Ingredients

How to Make My Sour Cream Pastry For Turnovers

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.

Printable Recipe Card

About My Sour Cream Pastry For Turnovers

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




Show 2 Comments & Reviews

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