Sour Cream Pockets

Recipe View 5 mins In a large bowl, combine the flour, cold cubed butter, and sour cream. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. (5 minutes)

Recipe View 30 mins Bring the dough together into a ball. It may seem dry at first, but it will come together with gentle kneading. Wrap the dough in plastic wrap and chill for at least 30 minutes. (30 minutes)

Recipe View 0 mins Preheat your oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Recipe View 5 mins Lightly flour a clean work surface and your hands. Divide the chilled dough in half. Roll out one half of the dough to about 1/8-inch thickness. Use a cookie cutter or knife to cut out 2-inch squares or circles.

Recipe View 10 mins Place a small spoonful of apple pie filling in the center of each square or circle. Fold the dough diagonally to form a triangle, or fold in half to form a semi-circle. Press the edges firmly together to seal. If using circles, you can crimp the edges with a fork for a decorative touch and to ensure they are sealed.

Recipe View 20 mins Arrange the pockets on the prepared baking sheet. Bake for 18-20 minutes, or until lightly golden brown. (20 minutes)

Recipe View 10 mins Let the pockets cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Once cooled, dust generously with confectioners' sugar.