For best results, use very cold butter. This will help create a flaky dough. Feel free to experiment with different pie fillings, such as cherry, blueberry, or chocolate. These pockets can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. For a richer flavor, brush the pockets with melted butter before baking and sprinkle with coarse sugar. If the dough becomes too soft while you are working with it, return it to the refrigerator to chill for a few minutes.
Sour Cream Pockets
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING24 People
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VIEWS27
Delicate, melt-in-your-mouth Sour Cream Pockets – a surprisingly simple, three-ingredient dough cradling a luscious apple pie filling. These delightful treats are guaranteed to be a hit with everyone, young and old. Dust them generously with powdered sugar for an elegant finish.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate13 g
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Cholesterol17 mg
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Fiber1 g
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Protein1 g
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Saturated Fat4 g
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Sodium55 mg
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In a large bowl, combine the flour, cold cubed butter, and sour cream. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. (5 minutes)
02
Step
30 mins
Bring the dough together into a ball. It may seem dry at first, but it will come together with gentle kneading. Wrap the dough in plastic wrap and chill for at least 30 minutes. (30 minutes)
03
Step
0 mins
Preheat your oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
04
Step
5 mins
Lightly flour a clean work surface and your hands. Divide the chilled dough in half. Roll out one half of the dough to about 1/8-inch thickness. Use a cookie cutter or knife to cut out 2-inch squares or circles.
05
Step
10 mins
Place a small spoonful of apple pie filling in the center of each square or circle. Fold the dough diagonally to form a triangle, or fold in half to form a semi-circle. Press the edges firmly together to seal. If using circles, you can crimp the edges with a fork for a decorative touch and to ensure they are sealed.
06
Step
20 mins
Arrange the pockets on the prepared baking sheet. Bake for 18-20 minutes, or until lightly golden brown. (20 minutes)
07
Step
10 mins
Let the pockets cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Once cooled, dust generously with confectioners' sugar.
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Ignatius Batz
Jun 29, 2025I used cherry pie filling and they were a huge hit at my book club meeting!
Friedrich Franeckizieme
Jun 27, 2025I've made these for years and they're always a crowd-pleaser. The recipe is so simple and versatile.
Chadrick Hahn
May 18, 2025These were so easy to make and absolutely delicious! My family loved them!
Cristina Kochorn
Mar 2, 2025The dough was a little tricky to work with at first, but once I got the hang of it, they turned out great! I chilled the dough longer and that helped.