Sour Cream Twists An Easy Pastry Recipe

Why You’ll Love These Sour Cream Twists

Ease of Prep. This is a recipe that will make those of you who shy away from making pastry dough from scratch very happy! The method of folding and rolling the dough is how you achieve layers and layers of flaky dough, with a brush of butter and a sprinkle of cinnamon sugar. Simple Ingredients. The dough comes together in just minutes with regular pantry ingredients. Don’t be scared by the yeast in this recipe, it’s pretty foolproof! The Perfect Treat. I love pastry, and homemade pastry is even better. These twists are just as good with a cup of coffee or tea as they are for an afternoon snack or dessert!

Ingredients You Will Need

To make the dough you will need just a few simple ingredients. Make sure to scroll down to the bottom of this post to the full recipe card with all the ingredient measurements and instructions.

Why You’ll Love These Sour Cream TwistsIngredients You Will NeedHow To Make Sour Cream Pastry TwistsHow To Roll Out the Pastry DoughCan I Freeze These Sour Cream Twists?More Pastry Recipes You Will LoveGet the Recipe

Yeast. This recipe calls for Active dry yeast. Don’t be nervous about working with yeast, this is a foolproof recipe with an overnight rise in the refrigerator. You can also use Rapid Rise (Instant) Yeast too if you want to make these quickly! Flour. Simple, all purpose flour is all you need! Use the “spoon and sweep” method when you measure out the flour. Simply spoon the flour into the measuring cup and sweep off the top to level it. This prevents packing the flour into the measuring cup when you scoop it which will add more flour than you need! Butter. You can use unsalted or salted butter. I actually prefer salted, because it adds a nice balance in pastry making, in my opinion. Eggs. I use large eggs in this recipe as I do in all my baking recipes for uniform results. Sour Cream. Full fat sour cream is best to use in this recipe. Vanilla Extract. I like to you use Pure Vanilla Extract, but you can also use vanilla bean paste too for an extra boost of vanilla flavor! Cinnamon Sugar: I use a mixture of brown sugar and ground cinnamon in the filling for this.

How To Make Sour Cream Pastry Twists

The full recipe is in the recipe card below, so I won’t walk you through making the dough itself because it’s fairly straightforward. But I definitely want to give you a visual of how to roll out and form the twists. Bloom the yeast: Don’t stress about the yeast. Simple mix it with warm water, allow it to “bloom” which will take 5 – 10 minutes. The yeast will dissolve and bubbly up in the water. Make the dough: You’ll need to use a pastry cutter or just a fork to mix the cold butter into the flour. It should resemble coarse sand. Then mix in the sour cream, eggs, and vanilla. Next mix in the the yeast mixture to form your dough. Allow the dough to rise: The most foolproof way to make these twists is to allow it to chill overnight. This allows the dough to rise slightly (it won’t double), and the flavors to meld together. PLUS it is a great recipe to make in advance when you are entertaining or for holidays.

How To Roll Out the Pastry Dough

When you’re ready to bake, divide the dough in half and roll it out into a rectangle. Brush it with melted butter, and sprinkle it with cinnamon sugar. Fold the dough into thirds, and then roll it out again and repeat the process 2-3 more times! This is how you create the flaky, sweet layers! Cut the dough into strips and then give them a twist! These will bake up and get golden at the edges and on the bottom.

Can I Freeze These Sour Cream Twists?

Yes! This recipe is great to make and freeze. Just bake the twists, allow them to cool and then package them airtight and freeze for up to 30 days. Just thaw them at room temperature and enjoy!