Buttery Pastry with Raisin and Nut Filling

In a large mixing bowl, combine the flour and chilled cubed butter. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs.

Add the sour cream and mix until the dough just comes together. If the dough feels too dry, add a small amount of cold water (1 tablespoon at a time) until it holds together.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to chill.

Prepare the Filling:

In a small bowl, mix the raisins, chopped nuts, sugar, and cinnamon until well combined.

Assemble the Pastries:

Preheat your oven to 375°F (190°C).

Roll out the chilled dough on a lightly floured surface to about 1/8 inch thick.

Cut the dough into small squares or circles (about 3-4 inches in diameter).

Spoon a generous amount of the raisin and nut filling into the center of each dough piece.

Fold the edges of the dough over the filling to create a pocket or fold it into a triangle shape. Press the edges together gently to seal.

Bake the Pastries:

Place the pastries on a baking sheet lined with parchment paper.

Bake for 15-20 minutes or until the pastries are golden brown and flaky.

Serve: Let the pastries cool slightly before serving. Enjoy them as a sweet treat with tea or coffee!

Serving and Storage Tips: