Sour Cream Pockets

Sour Cream Pockets

"A simple 3 ingredient rolled dough, with pastry filling. They are my most popular cookies to make. Everyone young and old loves them. Sprinkle with powered sugar."
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Ingredients

servings 115 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 115 kcal
  • 6%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 12.7g
  • 4%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 54 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Mix together the flour, sour cream and butter or margarine in a large mixing bowl.
  2. Flour a pastry board and your hands. Make dough into small balls or roll them into 2 inch squares. Add a small amount of pastry filling, any flavor you like. Fold dough diagonally and press together. If you make balls, press a small rim around the outside so the filling does not seep out.
  3. Bake at 350 degrees F (175 degrees C) for 10 minutes and sprinkle on confectioners' sugar. A wonderful gift any time of the year.

Reviews

Read all reviews 7
  1. 7 Ratings

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Most helpful positive review

I made these as soon as I read the recipe. I used my homemade blueberry/raspberry jam for the filling. I also brushed the tops with milk and sprinkled them with coarse sugar before baking. They ...

Most helpful critical review

They are a bit bland, maybe some sugar would liven them up a bit. Lacking something.

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I made these as soon as I read the recipe. I used my homemade blueberry/raspberry jam for the filling. I also brushed the tops with milk and sprinkled them with coarse sugar before baking. They ...

They are a bit bland, maybe some sugar would liven them up a bit. Lacking something.

I have been making this pastry dough for years. Divide the dough into three balls, wrap each in plastic wrap and refrigerate several hours or overnight. Working with 1 chilled ball of dough at a...

I agree that the dough for these is somewhat bland. However, I made my own apple pie filling, brushed these with an egg wash, and sprinkled them with cinnamon and sugar before baking. Then I m...

This came out cute but they are very time consuming. The dough was sticky but once you pinched off some dough I very lightly put some flour on them to roll them out good. I had way more dough th...

Ming Liu Bengtsson Jazaha Tle My son loves this.

Thank you Joslyn H. (2012) All of your tips are most helpful. I especially like the use of the mini pan. I keep looking for reasons to use this pan and plan to make this ASAP. Paddy

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