Food recipes
Sour Cream Pastry
Sour Cream Pastry Ingredients: wheat flour, white, all-purpose, unenriched salt, table butter, without salt cream, sour, cultured Directions: Put the flour and salt in a 3 qt bowl, stir to blend. Scatter butter slices...
Sour Cream Pastry
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
cream, sour, cultured
Directions:
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.
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
cream, sour, cultured
Directions:
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.