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Sheri Portwood’s Sour Cream Dough
Preparation info
- About 22 ounces of dough, enough for
36 to 48
miniature pastries - Difficulty
Easy
Appears in
Published 1995
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 ¼ teaspoon 12 tables
Method
- Combine the flour and salt in the work bowl of a food processor and pulse several times.
- 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.
- Add t
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