Sour Cream Pockets
By Rachelle
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Ingredients
- 3 C. Flour
- 1 1/2 C. Butter
- 1/2 C. Sour Cream
- 1-12 OZ container
- of filling
Details
Preparation
Step 1
Cut the butter into the flour.
Add sour cream and blend.
Chill. Cut the dough in half.
Leave half your not using in fridge.
On a lightly floured board
roll dough to 1/8 inch thick.
Cut into 2 inch squares and fill
with 1/8 teaspoon of filling.
Bring corners to the middle.
Pinch to seal. Bake 350º for 15 min.
ungreased pan.
When cool sprinkle with powdered sugar.
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