Sour Cream French Dough

This dough is very similar to a classic cream cheese dough—also called a dairy dough—that in American baking forms the base of rugelach and many other flaky pastries. Like dairy dough, this is a 1:1:1 proportion of butter, dairy, and flour and is basically a modified puff pastry that is a standard both in Polish and Jewish baking. Use this sour cream French dough for fruit turnovers, jam pockets, pies, and more. It’s incredibly versatile and can be substituted for the