Delicious No Fail Sour Cream Pastries

Sour Cream Pastries is a classic Lithuanian cuisine dessert. Easy to make, rich of taste and texture, they are perfect for an outdoor picnic or a festive table. Give it a try!

I started baking Sour Cream pastries at home very recently, but they are known and very welcome in our family for a while. We used to buy it at the shops, dad used to eat it at work with a cup of coffee, my mom used to to bring it from the bakeries nearby. No matter how popular it was, it didn’t show up in our home kitchen.

A few years ago, it was by accident that I found a recipe for Sour Cream Pastries in one of the recipe books I bought at the Vilnius Book Fair. There was no negative answer to the question of trying to bake it myself.

How delighted my dad was! And how happy he was every time he came home and smelled the sweet and rich smell of the Sour Cream Pastries!

The recipe I found in the book was not disappointing at all! By adding a bit more curd and some grated orange peel, I got a really good recipe for me. I hope you will enjoy it also! Happy baking!

How to make some Sour Cream Pastries at home?

Spin butter (at room temperature) with the sugar, add the beaten egg and sour cream while stirring. Stir or whisk until smooth.

Mix the flour with baking powder, add a pinch of salt and add to the butter and eggs. After kneading in a bowl, form a lump of dough and put it in the fridge for 30-45 minutes. The dough will remain soft and brittle, easier to roll.

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Sift the curd over a sieve or crush with a wooden spoon. Add the cinnamon, flour, sugar and vanilla sugar, beat the egg, and peel the orange peel. You can also add some orange or lemon sugar, as well as some almond essence. Stir everything until the mass is homogeneous – sugar and egg are evenly distributed.

Once the dough has cooled, roll out into a sheet about 0.5 cm thick, squeeze or cut into circular shapes about 10 cm in diameter. Place a tablespoon of curd mass, lightly pinching the edges (so that the curd is not visible and does not run out when baking). Scramble the egg and coat Sour Cream Pastries with it.

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Place some baking paper on the baking sheet and add Sour Cream Pastries at a distance of about 1-2 cm from each other (while baking, the pastries may expand slightly). Bake in a preheated oven at 200 degrees Celsius for about 20 minutes until yellow.

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Serve completely cool, sprinkle with icing sugar and enjoy!

Tips and tricks that you should pay attention to:

• Use all the products you need to make your Sour Cream Pastries at room temperature.
• Before the egg is added to the butter and sugar mixture, beat the egg separately to prevent the egg yolk from wandering around the bowl for a long time.
• The sour cream and flour make the dough very difficult to knead, so you’ll have to work a little. Don’t be frightened that the dough is hard to mix, try not to over knead it.

• Put the kneaded dough in the refrigerator for at least half an hour or leave it in another cool place. If you won’t do it immediately, you will want to add more flour (to make it easier), and the dough will harden. Freezing the dough helps prevent this.
• When preparing the curd cream filling, rub the curd through a sieve or crush with a wooden spoon.
• By placing the curd mass on the dough circle, you can press the edges as if you were making a kibble or leave it uncompressed. In both cases, the Pastries will be delicious ????
• When baking them, avoid overbaking. Wait for beautiful yellow and golden colors – they are ready to leave the oven.

If you like to try another recipe with curd, see this:

• Easy Baked Homemade Mini Cheesecakes;
• Homemade Curd Cheese Doughnuts;
• Cottage cheese pudding with bananas;
• Mascarpone cheesecake;
• Puff pastries filled with curd and strawberry jam.

Make sure to tag me @tastedstories on Instagram and comment below if you make these Sour Cream Pastries. Save this recipe for later and let me know how was it. Happy baking!

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Atnaujinta 2020-03-31