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Title: Sheri Portwood's Sour Cream Dough
Categories: Cookie
Yield: 1 Servings
| 1 1/2 | c | Bleached all-purpose flour |
| 1/2 | ts | Salt |
| 12 | tb | Cold unsalted butter (1-1/2 sticks) |
| 1/2 | c | Sour cream |
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 the sour cream to the work bowl and pulse 5 or 6 times more, or until the dough forms a coherent ball. Don't overprocess.
4. Remove the dough from the work bowl to a floured surface and press it into a 6-inch square. Wrap in plastic and refrigerate.
STORAGE: Keep the dough in the refrigerator for up to 2 days, or double-wrap in plastic and freeze for up to several weeks.
This recipe comes from Sheri Portwood, a Dallas caterer. She uses it for Rugelach. After it is baked, this sour cream dough has a light, flaky texture similar to puff pastry. ABOUT 22 OUNCES OF DOUGH, ENOUGH FOR 36 TO 48 MINIATURE PASTRIES.
Posted to MM-Recipes Digest V4 #7 by Bill Spalding Recipe by: From "How to Bake" by Nick Malgieri
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