Sour Cream Pockets

These tender Sour Cream Pockets are a delightful treat that will satisfy your sweet tooth.

Flaky, buttery pastry pockets filled with your favorite sweet or savory filling, baked to perfection and topped with a sweet sugar sprinkle – the perfect indulgent treat for any time of day!

Ready Time

1 hrs 15 mins

Yields

10 servings

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/4 cup cold unsalted butter, cut into small pieces
3/4 cup sour cream
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Confectioners’ sugar for dusting

Instructions

Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper or a silicone mat, and set it aside.

In a medium bowl, whisk together the flour, baking powder, and salt.

Add the cold butter and use a pastry blender or your fingers to work it into the flour mixture until it resembles coarse crumbs.

In a large bowl, whisk together the sour cream, granulated sugar, egg, and vanilla extract until smooth.

Gradually add the flour mixture to the wet ingredients and mix until a dough forms.

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

On a lightly floured surface, roll out the chilled dough to a thickness of about 1/4 inch.

Cut out circles of dough using a cookie cutter or the rim of a glass, about 3 inches in diameter.

You should be able to get about 10 circles.

Place a tablespoon of your preferred filling in the center of each circle.

Fold the dough over the filling, forming a triangle or a square, and press the edges together to seal the pocket.

Use a fork to crimp the edges.

Place the pockets on the prepared baking sheet, leaving about 1 inch of space between each.

Brush the tops with a little water and sprinkle with granulated sugar.

Bake for 20-25 minutes, or until golden brown.

Remove the pockets from the oven and let them cool on the baking sheet for 5 minutes.

Transfer them to a wire rack to cool completely.

Dust with confectioners’ sugar before serving.

Notes

Make sure to chill the dough for the full 30 minutes to allow the butter to firm up, which will help the dough to be easier to roll out. Use a variety of fillings such as Nutella, peanut butter, or fruit preserves to mix things up.

You can also add a few sprinkles on top of the pockets before baking for an extra pop of color.

Don’t overfill the pockets, as the filling will spread a bit during baking. If you find that your dough is too sticky, add a little more flour.

If it’s too dry, add a little more sour cream.

Keep an eye on the pockets while they’re baking, as the baking time may vary depending on your oven.