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Evelyn’s Sour Cream Twists

"Evelyn" is my mother-in-law, who always keeps some of these terrific flaky twists in her freezer to serve in a pinch. They go quickly around our house— especially during the holidays.
  • Total Time
    Prep: 40 min. + chilling Bake: 15 min.
  • Makes
    4 dozen


  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons salt
  • 1/2 cup cold butter
  • 1/2 cup shortening
  • 2 large eggs, room temperature
  • 1/2 cup sour cream
  • 3 teaspoons vanilla extract, divided
  • 1-1/2 cups sugar


  • In a small bowl, dissolve yeast in water. In a bowl, combine flour and salt. Cut in butter and shortening until the mixture resembles coarse crumbs. Stir in eggs, sour cream, 1 teaspoon vanilla and the yeast mixture; mix thoroughly. Cover and refrigerate overnight.
  • Combine sugar and remaining vanilla; lightly sprinkle 1/2 cup over a pastry cloth or countertop surface. On the sugared surface, roll half the dough into a 12x8-in. rectangle; refrigerate remaining dough. Sprinkle rolled dough with about 1 tablespoon of the sugar mixture. Fold rectangle into thirds.
  • Give dough a quarter turn and repeat rolling, sugaring and folding 2 more times. Roll into a 12x8-in. rectangle. Cut into 4x1-in. strips; twist each strip 2 or 3 times. Place on chilled ungreased baking sheets. Repeat with remaining sugar mixture and dough.
  • Bake at 375° until lightly browned, 12-14 minutes. Immediately remove from pan and cool on wire racks.
Nutrition Facts
1 twist: 97 calories, 5g fat (2g saturated fat), 16mg cholesterol, 97mg sodium, 12g carbohydrate (6g sugars, 0 fiber), 1g protein.
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  • trishwinchel
    Mar 27, 2020

    Although they require no kneading, they are not easy for a newbie to roll and fold. Recipe doesn’t mention that it is almost essential to have a pastry cutter to incorporate the vanilla into the sugar. It's also very important to get them off the cookie sheet quickly after baking or they will stick fast! They are tasty and freeze well.

  • TasteOfHomeLin
    Apr 19, 2013

    I submitted this recipe a long time ago, and was surprised when I found it on the internet. My mother in law used to make it all the time. It's a family classic, and one I still make in her memory. It looks difficult, but it's not. Leftovers, IF you have any, freeze nicely.