Annabel Langbein Sour Cream pastry recipe
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| 1 | Hi Edited by peanut28 at 2:00 pm, Mon 20 Oct peanut28 - 2014-10-20 13:59:00 |
| 2 | watch it again online http://tvnz.co.nz/free-range-cook/s3-ep5-video-6097471 campmum - 2014-10-20 14:09:00 |
| 3 | yes I have sounded yum 1/ 3/4 cup plain flour then enjoy !!!!! sscj - 2014-10-20 15:19:00 |
| 4 | peanut28, as Annabel says in her book "This Traditional Pastry recipe has been made famous by Australian Foodie Maggie Beer".....and Maggie's recipe can be found at:- http://www.maggiebeer.com.au/recipes/sour-cream-pastry The quantities as stated in Annabel's book are basically the same as in the recipe on that link except that Annabel uses cup measures rather than scales so Annabel's recipe states 1¾ cups flour and ½ cup sour cream or crème fraiche, butter the same as on the above link. :-)). Edited by 245sam at 3:22 pm, Mon 20 Oct 245sam - 2014-10-20 15:21:00 |
| 5 | Thanks everyone for your help, much appreciated!! :) peanut28 - 2014-10-20 20:45:00 |
| 6 | Has anyone made this yet? uli - 2015-10-18 08:47:00 |
| 7 | What temp do you have the oven at, may I ask? cookiebarrel - 2015-10-18 16:00:00 |
| 8 | Goes fantastically with apples. kay141 - 2015-10-18 16:03:00 |
| 9 | cookiebarrel wrote: uli - 2015-10-18 16:07:00 |
| 10 | The options are at the bottom below the recipe. uli - 2015-10-18 16:25:00 |
| 11 | Thank you Uli cookiebarrel - 2015-10-20 16:29:00 |
| 12 | bump for the pastry crowd uli - 2016-10-14 17:36:00 |
| 13 | bump bev00 - 2017-10-14 01:15:00 |
| 14 | Been making a similar Sour Cream Pastry for over 10 years when I have left over Sour Cream or even better (for Savory Pastry) left over Chip Dip.(eg cheese or onion) snapperheadrkp - 2017-10-14 08:17:00 |
| 15 | ** bump ** autumnwinds - 2018-10-12 20:01:00 |
| 16 | ** bump ** autumnwinds - 2019-10-06 22:11:00 |
| 17 | I've made Maggie B's recipe & it's totally delicious, but I found that it shrunk a lot ...any suggestions for preventing this. samanya - 2019-10-07 10:46:00 |
| 18 | Excessive shrinkage is usually from overhandling or having the dough too wet. I dimly remember making Maggie Beer's sour cream pastry years ago and it was very short and crumbly, quite hard to handle. Sour creams vary a lot, especially the fat content; perhaps the brand you used had a high proportion of water and additives and lower fat. davidt4 - 2019-10-07 10:58:00 |
| 19 | It's a while since I made it & it definitely wasn't short, it had butter in it as well ...it was tender & light & MB did say that allow for shrinkage but I recall it shrunk to quite a bit below the dish edge, which didn't allow enough room for generous filling. I baked it blind as she suggests. samanya - 2019-10-07 14:02:00 |
| 20 | samanya wrote: But the height? Try cutting a corrugated cardboard strip (suggest from a box that the Coca Cola comes in - it's the right thickness and firmness) more than the height you want, and run a strip of baking paper over this. That should help with getting the height higher than the tin height.... (It's also what I use to line my christmas cake tins, before lining with baking paper, to ensure an even heat close to the tin edges, less risk of any scorching ...) autumnwinds - 2019-10-07 15:11:00 |
| 21 | Thanks AW ...it's a 'sinful' pastry for those who watch what they eat, but sinfully delicious. samanya - 2019-10-07 16:05:00 |
| 22 | http://www.maggiebeer.com.au/recipes/sour-cream-pastry The quantities as stated in Annabel's book are basically the same as in the recipe on that link except that Annabel uses cup measures rather than scales so Annabel's recipe states 1¾ cups flour and ½ cup sour cream or crème fraiche, butter the same as on the above link. :-)).[/quote] Edited by eljayv at 4:09 pm, Wed 9 Oct eljayv - 2019-10-09 15:59:00 |
