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Evelyn's Sour Cream Twists

 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.


  • 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


  • 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.
Nutritional 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.