SOUR-CREAM PASTRY
Provided by Craig Claiborne And Pierre Franey
Categories project
Time 30m
Yield Two pounds of dough
Number Of Ingredients 6
Steps:
- Put 3 1/4 cups of the flour, salt to taste, baking powder, butter, eggs and sour cream into the container of a food processor. Process until thoroughly blended.
- If a food processor is not used, put the flour, salt to taste and baking powder in a mixing bowl. Add the butter and cut it with two knives or a pastry blender until the mixture looks like coarse cornmeal. Using a fork, add the eggs and thoroughly blend.
- Scrape the mixture out onto a lightly floured board and knead as briefly as possible, using as little flour as possible to make a smooth and workable dough.
- Shape the dough into a flat cake and wrap it in plastic wrap. Chill until ready to use.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 12 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 7 grams, Sodium 169 milligrams, Sugar 1 gram, TransFat 0 grams
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Ismail Shah
[email protected]I made this pastry for my family, and they loved it! The pastry was light and flaky, and the filling was rich and creamy. I will definitely be making this again.
Davis Lewah
[email protected]This pastry is a bit time-consuming to make, but it's definitely worth the effort. The end result is a delicious and impressive pastry that is perfect for a special occasion.
Zaman Zamanyounas
[email protected]I'm not a fan of sour cream, but I decided to try this recipe anyway. I'm so glad I did! The sour cream flavor is very subtle, and it really adds a nice depth of flavor to the pastry.
Ngozi Idika
[email protected]This pastry is a great way to use up leftover sour cream. It's also a great make-ahead recipe. I made the pastry the night before, and then baked it the next morning.
Malik hamza Awan
[email protected]I followed the recipe exactly, but my pastry didn't turn out as flaky as I had hoped. I'm not sure what I did wrong, but I'll definitely try again.
riyaz 14
[email protected]This pastry was a bit more work than I expected, but it was worth it. The end result was a delicious and impressive pastry that was perfect for a special occasion.
Mamir Mamir
[email protected]I made this pastry for a party, and it was a huge hit! Everyone loved it. The pastry was light and flaky, and the filling was rich and creamy. I highly recommend this recipe.
Hamza Koroma
[email protected]This is a great recipe for a quick and easy pastry. The dough comes together quickly, and the filling is simple to make. The pastry is flaky and tender, and the filling is creamy and delicious.
Sina Fahime
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of sour cream, but I'm so glad I did! The sour cream flavor is very subtle, and it really adds a nice depth of flavor to the pastry. I'll definitely be making this again.
Edwin Chiyuni
[email protected]I've made this pastry twice now, and it's quickly become a favorite. It's so easy to make, and the results are always delicious. The pastry is flaky and tender, and the filling is rich and creamy.
Angel Kingsley
[email protected]This sour cream pastry turned out amazing! The texture was perfect, and the sour cream added a subtle tang that really complemented the sweetness of the filling. I'll definitely be making this again.