Evelyn's Sour Cream Twists Recipe

5 1 1
Evelyn's Sour Cream Twists Recipe
Evelyn's Sour Cream Twists Recipe photo by Taste of Home
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Evelyn's Sour Cream Twists Recipe

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5 1 1
Publisher Photo
"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.
MAKES:
48 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 15 min.
MAKES:
48 servings
TOTAL TIME:
Prep: 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 (no substitutes)
  • 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; let stand for 5 minutes. In a mixing 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 countertop 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 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.
Originally published as Evelyn's Sour Cream Twists in Country Woman Christmas Annual 1997, p14

Nutritional Facts

1 each: 97 calories, 5g fat (2g saturated fat), 16mg cholesterol, 97mg sodium, 12g carbohydrate (6g sugars, 0 fiber), 1g protein.

  • 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 (no substitutes)
  • 1/2 cup shortening
  • 2 eggs
  • 1/2 cup sour cream
  • 3 teaspoons vanilla extract, divided
  • 1-1/2 cups sugar
  1. In a small bowl, dissolve yeast in water; let stand for 5 minutes. In a mixing 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 countertop 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 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.
Originally published as Evelyn's Sour Cream Twists in Country Woman Christmas Annual 1997, p14

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TasteOfHomeLin User ID: 7233519 20099
Reviewed Apr. 19, 2013

"I submitted this recipe a long time ago, and was surprised when I found it on the internet. My mother in law used to make it all the time. It's a family classic, and one I still make in her memory. It looks difficult, but it's not. Leftovers, IF you have any, freeze nicely."

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