Black Pepper and Sour Cream Pastry Dough – a delicious recipe with flour, salt, black pepper, sugar, cold unsalted butter, cold vegetable shortening. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Blend together flour, salt, pepper, sugar, butter, and shortening with your fingertips or a pastry blender until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps.
2
Stir together sour cream and ice water, then stir into dough with a fork until incorporated.
3
Gather dough into a ball.
4
Flatten dough into a 6-inch square on a lightly floured surface.
5
Roll out into a roughly 18- by 6-inch rectangle and fold into thirds (like a letter) to form a 6-inch square.
6
Turn dough so an open-ended side is nearest you, then roll out dough into an 18- by 6-inch rectangle again, dusting work surface with flour as necessary.
7
Fold into thirds same as above.
8
Repeat rolling and folding 1 more time, then chill dough, wrapped in plastic wrap, at least 1 hour.
828
kcal
Calories
66
g
Fat
54
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 1/4 cups all-purpose flour, 1 teaspoon salt, 3/4 teaspoon black pepper, 3/4 teaspoon sugar, and more.
Yes, Black Pepper and Sour Cream Pastry Dough falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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