Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts

Evelyn's Sour Cream Twists

"Evelyn" is my mother-in-law, who always keeps some of these terrific flaky twists in her freezer to serve in a pinch. They go quickly around our house— especially during the holidays.

48 ServingsPrep: 40 min. + chilling Bake: 15 min.

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3 cups all-purpose flour
1-1/2 teaspoons salt
1/2 cup cold butter
1/2 cup shortening
2 eggs
1/2 cup sour cream
3 teaspoons vanilla extract, divided
1-1/2 cups sugar

Directions

In a small bowl, dissolve yeast in water. In a bowl, combine flour
and salt. Cut in butter and shortening until the mixture resembles
coarse crumbs. Stir in eggs, sour cream, 1 teaspoon vanilla and the
yeast mixture; mix thoroughly. Cover and refrigerate overnight.
Combine sugar and remaining vanilla; lightly sprinkle 1/2 cup over a
pastry cloth or counter top surface. On the sugared surface, roll
half the dough into a 12-in. x 8-in. rectangle; refrigerate
remaining dough. Sprinkle rolled dough with about 1 tablespoon of
the sugar mixture. Fold rectangle into thirds.
Give dough a quarter turn and repeat rolling, sugaring and folding
two more times. Roll into a 12-in. x 8-in. rectangle. Cut into 4-in.
x 1-in. strips; twist each strip two or three times. Place on

2 of 2

Evelyn's Sour Cream Twists (continued)

Directions (continued)

chilled ungreased baking sheets. Repeat with remaining sugar mixture
and dough.
Bake at 375° for 12-14 minutes or until lightly browned.
Immediately remove from pan and cool on wire racks. Yield: 4
dozen.

Nutrition Facts: 1 serving (1 each) equals 97 calories, 5 g fat (2 g saturated fat), 16 mg cholesterol, 97 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein.