Save on Pinterest

Evelyn’s Sour Cream Twists

Total Time

Prep: 40 min. + chilling Bake: 15 min.

Makes

4 dozen

"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.
Evelyn's Sour Cream Twists Recipe photo by Taste of Home
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

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
  • 1/2 cup shortening
  • 2 large eggs, room temperature
  • 1/2 cup sour cream
  • 3 teaspoons vanilla extract, divided
  • 1-1/2 cups sugar

Directions

  1. In a small bowl, dissolve yeast in water. In a 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.
  2. 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 12x8-in. rectangle; refrigerate remaining dough. Sprinkle rolled dough with about 1 tablespoon of the sugar mixture. Fold rectangle into thirds.
  3. Give dough a quarter turn and repeat rolling, sugaring and folding 2 more times. Roll into a 12x8-in. rectangle. Cut into 4x1-in. strips; twist each strip 2 or 3 times. Place on chilled ungreased baking sheets. Repeat with remaining sugar mixture and dough.
  4. Bake at 375° until lightly browned, 12-14 minutes. Immediately remove from pan and cool on wire racks.

Nutrition Facts

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

Recommended Video