Sour-cream pastry
- Total Time
- About 30 minutes
- Rating
- Comments
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Ingredients
- 3½cups flour
- Salt, if desired
- 1teaspoon baking powder
- ½cup butter, chilled and cut into small pieces
- 2eggs
- 1cup sour cream
Nutritional analysis per serving (12 servings)
249 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 5 grams protein; 169 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put 3¼ 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.
- Step 2
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.
- Step 3
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.
- Step 4
Shape the dough into a flat cake and wrap it in plastic wrap. Chill until ready to use.
Private Notes
Comments
The hand-mix instructions never mention the sour cream. I am guessing it should go in with the eggs, like adding liquid to a biscuit or pie dough after cutting in the butter?
I noticed the the list of ingredients states 3-1/2 c of flour.
The instructions states to add 3-1/4 c of flour to the food processor. What is the correct amount of flour to be used?
I assume the1/4 c is for dusting board for kneading the dough