Best 7 Sour Cream Pastry Recipes

SOUR CREAM PASTRY

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:

• Combine flour, salt and sugar in food processor and pulse a few times to mix. Cut cold butter into 1/2-inch cubes. Distribute the butter cubes over the flour mixture and put the entire work bowl in the freezer to chill for about 20-30 minutes. Chill about a half cup of water with ice cubes. Combine sour cream, lemon juice, and 2 Tbsp ice water in a pyrex measuring cup. Remove work bowl from freezer and return to processor. Lightly pulse butter and flour together several times until butter forms a very coarse meal with large, pea-sized pieces left intact. Add the sour cream mixture and pulse briefly until dough just comes together. If dough is still too dry and doesn't cohere when squeezed together, then pulse in remaining 1-2 tablespoons of ice water to moisten. Turn dough out onto work surface and form into a disk. Wrap dough in a zip-top bag, wax paper or plastic wrap and put in refrigerator to rest for at least 1 hour or up to 2 days. When ready to use, roll out and form dough according to application. Brush surface lightly with some egg-wash and bake pastry at 400 degrees for about 30 minutes or until golden brown.

SOUR CREAM PASTRY

Steps:

• Pulse flour, salt and baking powder in food processor.
• Add shortening. Pulse until mixture resembles coarse meal.
• Stir together sour cream and egg; pour all at once into flour and pulse until it just comes together.
• Dump out onto wax paper. Gather into a disk, wrap in the wax paper and chill at least 20 minutes.
• Cut into two pieces, rewrap one and return it to the refrigerator.
• Roll on a lightly floured surface.
• Fill and bake according to filling recipe.

SOUR-CREAM PASTRY

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.

MY SOUR CREAM PASTRY FOR TURNOVERS

Steps:

• 1. Measure the flour and sugar into a medium bowl. Cut in butter with a pastry blender until mixture is crumbly. Add sour cream and mix lightly with a fork until dough clings together and starts to leave sides of bowl.
• 2. Gather dough together with hands and knead a few times. Wrap dough in wax or parchment paper. Chill over night for best results. You can also use it after chilling a few hours, but overnight is best.
• 3. Roll pastry out in the shape you want and make your turnovers. I usually roll out in a rectangle and cut in strips (see picture above), put a filling on one side, fold over and press firmly with the end of a fork. Bake 25 minutes at 350.

MY GRAN'S SOUR CREAM PASTRY

Steps:

• Ladle the flour (no need to sift fresh flour), with the salt into a processor fitted with the steel blade.
• Cut the hard, cold butter into small chunks and add. Like puff pastry, this one also loves being kept cold, even chilly!
• Mix, first at low speed, then faster, until mixture forms very fine crumbs and looks almost like yellow cornmeal.
• In South Africa sour cream and crème fraiche come in 250 g containers, which is about 1 cup, so I don't even measure. I just scrape it into the processor. So if yours says "8 oz" it's near enough to 1 cup, so scrape that into the processor now.
• Blend -- speed not too high -- until a dough ball forms. You might have to scrape down the sides once.
• Should it happen (and it shouldn't really) that your dough is too dry, add a teaspoon of lemon juice or vinegar. But don't add anything unless that ball refuses to form, which takes a couple of minutes.
• Normally it tends to be sticky when it's removed from the bowl and blades: scrape with a spatula (silicone works best) on to a floured board. As soon as you pat it into a ball with that little bit extra flour, it comes together and is perfectly easy to handle.
• Form into a flattish rectangular ball shape, handling it briefly and lightly.
• Wrap in plastic and chill in fridge, at least 30 minutes or otherwise overnight.
• **Crème fraiche is my choice these days. It is thick and slightly acidic. A closed container in the fridge lasts much longer than sour cream, and normally long past its use-by date! So it's worth trying to find it.
• When rolling out the pastry (flour the surface and the rolling pin) it is easiest to cut 1/3 or 1/2 off the ball of dough as it will have stiffened after chilling.
• Flatten it a little with the palms of your hands. Roll out thinly.
• Whatever you use it for, brush the raw pastry with beaten egg before baking. Also use beaten egg to patch pastry when needed.
• Always start this pastry at a high heat: I heat my fan/convection oven to 425 deg F/210 deg C, and keep it there for about 10 - 15 minutes to give the pastry time to puff up somewhat. Do keep an eye on it, as some convection ovens can be very hot and you want the pastry to rise, not burn.
• Then lower heat to medium, 350 deg F/180 deg C for the duration of the baking time.
• Try this pastry when making small individual meat or chicken pies -- delicious! Otherwise use for deep-dish pies.
• Don't try to bake blind, as it will slide down the sides of a pie plate. Use raw, and bake with the filling.
• Bake until pastry is golden brown and puffy.

SOUR CREAM PASTRY

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.