250ml sour cream
2 cups cake flour
Grate the butter into the flour and mix gently to coat the butter.
Add the sour cream and mix to a nice smooth dough.
Roll out into a rectangle on a floured surface and fold up like and envelope.
Refrigerate until firm, +- 2 hours and roll out again and fold and refrigerate.
Roll out and cut into shapes and add filling off choice and bake at 180 for 20 minutes.
I made a thick custard of 250ml milk, 3 tablespoons of custard flour, 100ml sugar and 5ml vanilla essence brushed with warm apricot jam and a drizzle of ice sugar mixed with a bit of milk
Source and photo: Mandy Fillmore Grovers