These were fun to make.
A twist on a traditional puff pastry, these cookies use a yeasted sour cream puff dough. I am not sure if it is the teacher in me or what, but does anyone else get pleasure from the “rolling the dough twice as long as wide, folding like a letter, and then turning like a book”?!! 😂. I love working with the dough and seeing it come together so nicely and compact by the end of the multiple turns.
The dough is simple….yeast, water, flour, butter, egg, and full fat sour cream. It comes together in a food processor and then goes in the fridge for a two hour chill.
The magic happens in the rolls, folds, and turns…as the sugar is embedded underneath and on top each time so the multiple layers are filled with sugar….later allowing it to caramelize as the dough bakes and puffs.
The dough is rolled out one last time and then cut into strips….baked for about 14 minutes until they are puffed and golden.
These smelled delicious while they were baking…reminding me of brioche! I figured we would love these and I was correct…I mean what is not to love right?! I think a little cinnamon sprinkled in with the sugar would be a great addition for next time! These are a keeper. 😄