Sour Cream Pastries is a classic Lithuanian cuisine dessert. Easy to make, rich of taste and texture, they are perfect for an outdoor picnic or a festive table. Give it a try!
Spin butter (at room temperature) with the sugar, add the beaten egg and sour cream while stirring. Stir or whisk until smooth.
Mix the flour with baking powder, add a pinch of salt and add to the butter and eggs. After kneading in a bowl, form a lump of dough and put it in the fridge for 30-45 minutes. The dough will remain soft and brittle, easier to roll.
Sift the curd over a sieve or crush with a wooden spoon. Add the cinnamon, flour, sugar and vanilla sugar, beat the egg, and peel the orange peel. You can also add some orange or lemon sugar, as well as some almond essence.
Stir everything until the mass is homogeneous – sugar and egg are evenly distributed.
Once the dough has cooled, roll out into a sheet about 0.5 cm thick, squeeze or cut into circular shapes about 10 cm in diameter.
Place a tablespoon of curd mass, lightly pinching the edges (so that the curd is not visible and does not run out when baking). Scramble the egg and coat Sour Cream Pastries with it.
Place some baking paper on the baking sheet and add Sour Cream Pastries at a distance of about 1-2 cm from each other (while baking, the pastries may expand slightly). Bake in a preheated oven at 200 degrees Celsius for about 20 minutes until yellow.
Serve completely cool, sprinkle with icing sugar and enjoy!