Sour Cream Pastry Dough

1 1/2 cups unbleached all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup cold butter
1/2 cup sour cream

Whisk together flour, salt, and baking powder.  Cut the cold butter into pats and work into the flour mixture until it is unevenly crumbly, with larger bits of butter remaining intact.  Stir in the sour cream.  The dough will be craggy but cohesive.

Turn the dough out onto a well-floured surface, and bring it together if necessary with a few quick kneads.  Pat the dough into a rough square, then roll into an 8x10-inch rectangle.  Dust both sides of the dough with flour.  Starting with one of the shorter ends, fold it in thirds like a business letter, flip it over so the open flap is on the bottom, and turn it 90 degrees.  Roll the dough into an 8x10-inch rectangle again.  Fold it in thirds, wrap it in plastic, and place in the refrigerator the chill for at least 30 minutes (or overnight) before using.

(If making turnovers, roll out dough, cut into 4 1/2 inch rounds, fill with about 4 teaspoons of filling placed slightly off center in each round, and fold in half and pinch the edges together, pressing with fingers or a fork to seal.  If desired, for a tighter seal, brush half of each round with an egg wash  before folding.  Bake at 400° F for about 20 minutes.  Makes about 13 to 14 turnovers.)


From King Arthur Flour