Sour Cream Pastry
Ingredients
1 cup Roberts Butter
1 1/2 cups flour
1/2 cup Roberts Sour Cream
Glaze
Combine 2 tablespoons water and 6 tablespoons sugar.
Preparation
Cut butter into flour until mixture resembles coarse meal. Blend in sour cream until thoroughly mixed. Divide dough in half; wrap tightly and chill at least 8 hours. Roll dough on a well-floured board. Shape as desired and bake according to directions.
Horns
Roll both portions of dough to a 32 x 12 inch rectangle; brush surface with Glaze (above). Cut dough lengthwise in 1 inch wide strips. Wind dough around metal horn tubes with edges overlapping slightly, beginning at narrow end of tube and continuing to within 1/2 inch of top. (Avoid stretching pastry.) Place horns on side on ungreased baking sheet. Bake at 350 for 20 to 25 minutes. Cool slightly; remove horns from metal tubes. Fill horns with a flavored Topping.
Leaves
Roll each half of dough very thin and cut with a floured 3 1/2 inch leaf cutter; brush with Glaze. Place on ungreased baking sheets and bake at 350 for 15 to 20 minutes; remove from baking sheets and cool thoroughly. Top half of leaves with Rum Topping or Mint Topping; place remaining leaves atop filling.
Napoleons
Roll each portion of chilled dough to a 12 x 10 inch rectangle; cut dough in 4 x 2 inch rectangles and brush with Glaze. Bake on ungreased baking sheets at 350รป for 15 to 18 minutes, or until lightly browned; cool. Prepare filling for ; Quick Sour Cream Pie spread evenly on two-thirds of the rectangles. Assemble by stacking two of the rectangles. Spread with filling and placing a plain pastry rectangle on top. Drizzle each Napoleon with Confectioner's Frosting and Chocolate Glaze.
Yield: 1 dozen
Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.