2 MINUTE SOUR CREAM PASTRY
This super quick pastry is going to become your new best pastry friend. Quick, flaky, melt-in-the-mouth, buttery and super easy to handle. Love.
Provided by Recipe Winners
Categories Pastry
Time 2m
Number Of Ingredients 5
Steps:
- place flour, salt or sugar and cubed butter in food processor
- pulse till butter resembles coarse breadcrumbs
- add sour cream and continue to pulse until mixture just starts to come together
- turn out onto a bench
- shape dough into a round flat disc
- wrap dough in plastic film and refrigerate for 20 minutes - see notes
- preheat oven to 220c (430f)
- lightly flour bench for roll pastry
- line a 22cm (8 inch) tart/ pie tin with pastry leaving a lip over the edge and add filling
- cut a smaller round for the lid and brush lip of base with beaten egg and seal lid onto the pie
- brush top with beaten egg and cut a small cross in the centre of the lid to allow steam to escape
- bake for 20 minutes at 220c (430f) then reduce heat to 180c (350f) and bake for a further 5-10 minutes until golden brown
- if blind baking, line tart/pie tin with pastry - (trim excess pastry leaving 1cm - 1/2 inch above top of tin) then cover the pastry with baking parchment and fill with rice, chickpeas, or even sugar
- cook for 15 minutes at 210c (420f) in preheated oven
- remove rice and baking parchment from tin
- trim pastry back to level with the top of your tart/pie tin with a sharp knife (trimming after the first cook you will always have a level pastry shell without shrinkage)
- return tart/pie tin to oven for another 10 - 15 minutes until golden and cooked
- allow to cool, then fill and proceed with your filling
Nutrition Facts : Calories 290 calories, Carbohydrate 56 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 214 grams sodium, Sugar 49 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
SOUR CREAM PASTRY
This is a foolproof pastry that never gets tough no matter how you handle it. It is a dream to handle and tastes great. The sour cream yields a tender flaky pastry.Originally posted by Mean Chef.
Provided by Jeff Hixson
Categories Dessert
Time 15m
Yield 1 1/3 pounds
Number Of Ingredients 4
Steps:
- Put the flour and salt in a 3 qt bowl, stir to blend.
- Scatter butter slices over flour and cut in with a pastry blender until the mixture consists of particles that vary in size from small peas to bread crumbs (you can use a food processor for this step).
- Stir in the sour cream with a fork.
- The pastry will appear dry because the sour cream is thick and does not disburse easily.
- With your hands, manipulate the dough into a ball.
- Divide in half, wrap in plastic and refrigerate until cold and firm- at least 4 hours, and up to 3 days or freeze for up to 1 month.
SOUR CREAM PASTRY DOUGH
Steps:
- Cut butter into 1/2-inch cubes.
- To blend by hand:
- In a bowl with your fingertips or a pastry blender blend together flour, butter, and salt until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Stir in sour cream with a fork just until incorporated. Drizzle 4 tablespoons ice water over mixture and gently stir just until incorporated. Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart. If necessary, add enough remaining water, 1 tablespoon at a time, stirring until incorporated and testing, to give mixture proper texture. (If you overwork mixture or add too much water, pastry will be tough.)
- To blend in a food processor:
- In a food processor pulse together flour, butter, and salt until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Add sour cream and pulse just until incorporated. Drizzle 4 tablespoons water over mixture and pulse just until incorporated. Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart. If necessary, add enough remaining water, 1 tablespoon at a time, pulsing until incorporated and testing, to give mixture proper texture. (If you overwork mixture or add too much water, pastry will be tough.)
- To form dough after blending by either method:
- Turn mixture out onto a work surface and divide into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat. Gather dough together and form it, rotating it on work surface, into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour, and up to 1 day.
SOUR CREAM TOPPING
Our home economist use this sweet and tangy Sour Cream Topping to complement the Raspberry Sauce also found in Recipe finder.
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 1/2 cup.
Number Of Ingredients 2
Steps:
- In a small bowl, combine sour cream and confectioners' sugar until smooth. Transfer to a pastry or plastic bag; cut a small hole in the corner of bag. Pipe desired design.
Nutrition Facts : Calories 25 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 5mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
SOUR CREAM POCKETS
A simple 3 ingredient rolled dough, with pastry filling. They are my most popular cookies to make. Everyone young and old loves them. Sprinkle with powered sugar.
Provided by G. Surgener
Categories Desserts Cookies Filled Cookie Recipes
Yield 24
Number Of Ingredients 4
Steps:
- Mix together the flour, sour cream and butter or margarine in a large mixing bowl.
- Flour a pastry board and your hands. Make dough into small balls or roll them into 2 inch squares. Add a small amount of pastry filling, any flavor you like. Fold dough diagonally and press together. If you make balls, press a small rim around the outside so the filling does not seep out.
- Bake at 350 degrees F (175 degrees C) for 10 minutes and sprinkle on confectioners' sugar. A wonderful gift any time of the year.
Nutrition Facts : Calories 114.6 calories, Carbohydrate 12.7 g, Cholesterol 17.4 mg, Fat 6.9 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 4.3 g, Sodium 54.5 mg
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
SOUR CREAM PASTRY
Categories Pastry
Number Of Ingredients 4
Steps:
- Combine the flour and salt in a food processor and pulse once or twice to mix. Cut the butter into chunks and add it to the processor. Process until the mixture resembles coarse cornmeal. Add the sour cream and pulse until the dough forms a ball. Remove the dough and knead it a few times. Wrap the dough in waxed paper and refrigerate for at least 1 hour. The dough can be frozen for up to 1 month; allow it to thaw partially before rolling.
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