Sour Cream Pastry
Submitted by annzie on November 28, 2008 at 1:40 pm

DESCRIPTION
Sour Cream Pastry

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
This recipe makes a flaky short pastry, excellent for Russian pirozhki, piroghi or kulebiaka. It is similar to a puff paste. For a sweeter version, add 2 T sugar. (From 'Please to the Table', by Anya von Bremzen and John Welchman).

3 c AP unbleached flour
3/4 t salt
1/2 t baking powder
14 T (1 3/4 sticks) unsalted butter, chilled, cut into small bits
2 lg. egg yolks, lightly beaten
2/3 c sour cream

In a large bowl, combine flour, salt and baking powder. Add butter, and using a pastry blender, two knives or your fingertips, cut it into the flour until it resembles coarse crumbs.

Mix egg yolks and sour cream together and add it to the flour mixture, a little at a time, quickly working it into the mixture with your hands.

Transfer pastry to a cool, lightly floured surface and knead very briefly (no more than 30 seconds). Divide the dough into 2 balls, wrap with plastic wrap and refrigerate for 1 hour before using.