Food recipes
Sour Cream Pastry Dough
Sour Cream Pastry Dough Ingredients: wheat flour, white, all-purpose, unenriched salt, table butter, without salt cream, sour, cultured Directions: Put the flour and salt in a 3-quart bowl, and stir to blend. Scatter...
Sour Cream Pastry Dough
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
cream, sour, cultured
Directions:
Put the flour and salt in a 3-quart bowl, and stir to blend.
Scatter the butter slices over the flour, and cut in with a pastry blender until the mixture consists of particles that vary in size from small peas to bread crumbs.
Stir in the sour cream with a fork.
The pastry will appear dry because the sour cream is thick and does not disperse easily.
With your hands, manipulate dough into a ball.
Divide dough as recipe directs.
Wrap in plastic and refrigerate until cold and firm, at least 4 hours and up to 3 days.
The dough can be frozen for up to 1 month.month.
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
cream, sour, cultured
Directions:
Put the flour and salt in a 3-quart bowl, and stir to blend.
Scatter the butter slices over the flour, and cut in with a pastry blender until the mixture consists of particles that vary in size from small peas to bread crumbs.
Stir in the sour cream with a fork.
The pastry will appear dry because the sour cream is thick and does not disperse easily.
With your hands, manipulate dough into a ball.
Divide dough as recipe directs.
Wrap in plastic and refrigerate until cold and firm, at least 4 hours and up to 3 days.
The dough can be frozen for up to 1 month.month.