1. In a large bowl, combined the sour cream, water, egg, and vinegar. 2. Stir in flour and salt. 3. Turn out onto a floured surfaces and knead for approximately 10 minutes. 4. Let rest for a few minutes. 5. Roll out to about 1" thick rectangle and spread evenly with 1/3 of the Crisco. 6. Fold four ways, wrap in wax paper, and refrigerate for 1/2 hour. 7. Roll dough out again to the same shape as the first time and spread with another 1/3 of the Crisco. 8. Fold four ways, wrap back in wax paper and refrigerate for another 1/2 hour. 9. Roll dough out again to the same rectangular shape and spread with remaining Crisco. 10. Fold four ways, wrap in wax paper, and refrigerate for at least 1 hour and up to over night. 11. Preheat oven to 425°F. 12. Roll dough out into a rectangle and cut with a hot knife into 3" squares. 13. Place squares on cookie sheets and spoon desired filling into the center, leaving at least 1/2 inch dough uncovered by filling. 14. Bake for 15 minutes on a cookie sheet. ---------------------------------------------------------------------------
Nutrition
Ingredients
