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Sour Cream Twists

Sour Cream Twists are a quick and easy pastry-like treat that anyone can make. These soft, yet flaky, twists are great with coffee, tea or as an unexpected addition to a bowl of vanilla ice cream. They’re rich, yet light, and can be frozen beautifully.

Sour Cream Twists

This is a recipe that will make those of you who shy away from making pastry dough from scratch very happy!

Sour Cream Twists Are An Easy and Quick Pastry Recipe!

The dough comes together in just minutes with simple ingredients. The method of folding and rolling the dough is how you achieve layers and layers of flaky dough, with a brush of butter and a sprinkle of cinnamon sugar.

Looking For More Easy Pastry Recipes? Try These:

How To Make Sour Cream Twists

How To Make Sour Cream Twists

To make the dough you will need just a few simple ingredients:

  • Yeast
  • Flour
  • Butter
  • Eggs
  • Sour Cream
  • Vanilla Extract
  • Butter
  • Brown Sugar
  • Cinnamon

You mix the dough together and let it chill overnight. This allows the dough to rise slightly (it won’t double), and the flavors to meld together. PLUS it is a great recipe to make in advance when you are entertaining or for holidays.

How To Roll Out the Dough

When you’re ready to bake, divide the dough in half and roll it out into a rectangle. Brush it with melted butter, and sprinkle it with cinnamon sugar.

Fold the dough into thirds, and then roll it out again and repeat the process 2-3 more times! This is how you create the flaky, sweet layers!

Cut the dough into strips and then give them a twist! These will bake up and get golden at the edges and on the bottom.

Can I Freeze These Sour Cream Twists?

Yes! This recipe is great to make and freeze. Just bake the twists, allow them to cool and then package them airtight and freeze for up to 30 days.

Just thaw them at room temperature and enjoy!

Sour Cream Twists

I think you will really enjoy these Sour Cream Twists!

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5 comments on “Sour Cream Twists”

  1. Made the sour cream twist over the weekend. Turned out great. Changed a few things. First I grated the frozen butter I generally do this when a recipe calls for cutting in butter. I increased the melted butter between the layers just felt it needed more. I also refrigerated the formed cookies for about 10 minutes prior to baking. Very easy to make and great taste.

  2. Karen, I made these today and I agree, the instructions are not all that clear. The first batch I made as I perceived the instructions, but they were too large and they spread. For the next batch, I cut the dough into fourths, and then into small 1 1/2 ” strips. After twisting and placing on cookie sheet, I brushed with more butter, sprinkled the cinnamon sugar mixture on top, and put in the freezer for 5-10 minutes before baking to prevent spreading, I then increased the baking time to 18 minutes so that they were crisp and brown…much better! I hope this helps

  3. I have the dough for your Sour cream twists in the refrigerator to rise overnight. I am reading and re-reading the directions and cannot figure out how you get 40 cookies out of the dough. I even drew diagrams and I am not sure what I am doing wrong. Can you show how you do this?

  4. These are delicious! My mother had a very similar recipe off the back of an old Pillsbury flour bag. She always added raisins into the dough, rolled the dough in sugar, rolled out the dough, cut it into strips, and tied the strips into little knots. We always had an old ice cream bucket filled with these in our freezer — for unexpected company and holidays.

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