ix the egg and sour cream. Add this to the flour
Roll out thawed puff pastry sheet to make a 10
ooled baked pastry shell.
Beat egg whites and cream of tartar
ith parchment.
Place one pastry sheet on each sheet. Bake
our favourite pastry recipe or purchase ready-made pie
old into Whipped Heavy Cream.
Fill pastry bag and pipe into
bout 20 mins. Place the pastry on the baking sheet on
Prepare your favorite pie pastry recipe; roll it as thin as possible.
It does not have to look uniform.
Place on a cookie sheet; prick with a fork.
Brush with melted butter; sprinkle with sugar.
Tilt cookie sheet to side and tap on bottom to remove excess sugar.
Bake at 350\u00b0 until brown.
Cool, then break or cut into pieces.
Layer individual servings with freshly sliced, sweetened strawberries, peaches or your favorite fruit.
Top with whipped cream or a dairy topping.
or with a little whipped cream (recipe follows) or cinnamon on top
trim edges evenly with a pastry wheel or sharp knife.
Sour Cream Pastry:
In bowl, whisk flour with salt. Using pastry blender, cut
unks and add. Like puff pastry, this one also loves
Add filling to the pastry strips; roll pastry closed around the filling
Pulse flour, salt and baking powder in food processor.
Add shortening. Pulse until mixture resembles coarse meal.
Stir together sour cream and egg; pour all at once into flour and pulse until it just comes together.
Dump out onto wax paper. Gather into a disk, wrap in the wax paper and chill at least 20 minutes.
Cut into two pieces, rewrap one and return it to the refrigerator.
Roll on a lightly floured surface.
Fill and bake according to filling recipe.
hese. 4 cups cooked.
Pastry:
Sift the flour and
ill be using a shortcrust pastry recipe instead of the crescent roll
o 400 degrees F; remove pastry dough from freezer and let
50 degrees. Prepare Sour Cream Pastry.
Sour Cream Pastry: Stir together first 3
nd cut in with a pastry blender until the mixture consists
Line bottom and sides of a 9-inch spring-form pan with 2/3 of the Sour Cream Pastry.
With half the Prosciutto, make a layer on the bottom of the pastry shell, overlapping slices, if necessary.