Puff Pastry with Sour Cream Recipe
Puff pastry cakes with cream of sour cream and condensed milk. A quick, simple, but very tasty dessert. It will delight you during a tea party with your family on a normal day and will appeal to your guests at the festive table. Try this!
Servings
12
Cook Time
60minutes
Servings
12
Cook Time
60minutes
Ingredients
Instructions
  1. Prepare the finished puff pastry for use in accordance with the instructions on the package. That is, defrost and let it “come up” in the heat. Using a cookie cutter, a serving ring of small diameter or an ordinary glass, cut out round pieces from the dough.
  2. It is better to do this immediately on parchment, silicone mat or Teflon sheet, and then immediately transfer all the blanks to the baking sheet together with the baking sheet. Spread the dough circles at a small distance from each other. The dough scraps are also spread out on a baking sheet. Bake in a preheated 200°C oven for 10-13 minutes. To the point of ruddiness. Always take into account the specifics of your equipment! Let the baked blanks for cakes cool down.
  3. At this time, prepare the cream. The cream is prepared in a matter of minutes and is very simple. The main thing is to use high-quality products for this. Sour cream should be thick and greasy, ideally homemade. But even from what is sold in the store (30-33% fat content), the cream turns out without problems. It is important that there is no liquid in the sour cream. If the liquid is still available, then you need to throw the sour cream into a colander lined with gauze in several layers and let the liquid drain. The quality of condensed milk should also not be in doubt. (not “condensed milk”, but condensed milk with sugar) All ingredients for the cream should be cold. So… Whisk sour cream and condensed milk. At this stage, the cream turns out to be quite liquid, this is normal.
  4. Without ceasing to beat, pour lemon juice into the cream. (freshly squeezed lemon juice, not concentrate) The cream quickly begins to thicken. Continue whipping the cream for a couple more minutes. The whipping time depends on the fat content and density of sour cream, as well as on the power of your equipment. It may take a little more (or less) time for the cream to acquire the desired consistency. If you add more lemon juice, the cream will get even thicker. The cream is light, gentle, non-greasy. It can be used for sponge cakes, tubes and profiteroles, for cupcakes.
  5. Put the cooled dough scraps that were baked together with the cake blanks into the bowl of a food processor and grind into crumbs.
  6. For the assembly of cakes. Spread the lower part of one circle with cream and connect it with the second. Lubricate the cake on all sides with cream (it is convenient to do this with a culinary brush)…
  7. … and roll in crumbs.
  8. Everything is ready!
  9. Bon appetit.
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