Nick Malgieri

Sheri Portwood’s Sour Cream Dough

Preparation info
  • About 22 ounces of dough, enough for

    36 to 48

    miniature pastries
    • Difficulty

      Easy

Appears in
How to Bake
How to Bake

By Nick Malgieri

Published 1995

  • About

This recipe comes from my late friend Sheri Portwood, a Dallas caterer. She used it for Rugelach.

After it is baked, this sour cream dough has a light, flaky texture similar to puff pastry.

Ingredients

  • 1½ cups unbleached all-purpose flour
  • ¼ teaspoon salt
  • 12 tables

Method

  1. Combine the flour and salt in the work bowl of a food processor and pulse several times.
  2. Cut the butter into 15 to 20 pieces and add to the work bowl. Pulse repeatedly, about 20 times in all, to reduce the mixture to a fine powder. Open the cover and check the consistency occasionally to avoid overprocessing and turning the mixture into a paste.
  3. Add t