Best My Grans Sour Cream Pastry Recipes
GRANDMA'S SOUR CREAM APPLE SQUARES
Grandma's Sour Cream Apple Squares is an old-fashioned dessert that will have your family begging for more. These delicious bars have two layers including a creamy apple layer and a sweet brown sugar crust. Serve these with whipped cream just like our Grandma did.
Provided by Barbara
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- With a mixer, blend flour, brown sugar and softened butter until crumbly. The consistency should be that of sand; stir in chopped nuts.
- Press 2 3/4 cups of the mixture into an ungreased 9x13 inch pan.
- To the remaining mixture, add cinnamon, baking soda, salt, sour cream, vanilla and egg; blend well. Stir in apples.
- Spoon evenly over the base in pan.
- Bake for 25 to 35 minutes or until golden brown, and a toothpick comes out clean.
- Cut into squares, and serve with whipped cream if desired.
SOUR CREAM PASTRY
Another old family recipe. Very easy to handle, this dough never gets tough, even if you re-roll it. It was the first I learned. Really good in savory pies. Hint: reroll scraps, cut into 2" squares, add a bit of jam, fold over and bake 10-12 minutes. UPDATE 7/10/2010 In response to a reviewer: For best results, you must sift the flour before measuring, chill the shortening well, use full fat sour cream and chill the dough as directed.
Provided by Deb Wolf
Categories Breads
Time 10m
Yield 2 pie crusts, 8-16 serving(s)
Number Of Ingredients 6
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
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
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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