This recipe for the pastry dough, which I usually make with unbleached all-purpose flour, is my favorite for all kinds of pies, strudels, turnovers, baked empanadas and I even use it for Napoleons’ Cake crusts( makes 6 8-by-12-inch rectangles) filled with Pastry Cream or Lemon Curd. <br />The sour cream and egg yolks give the dough not only flakiness but makes a much more tender and easy to roll and shape dough. Sour cream pastry dough never cracks and it didn’t disappoint me even this time, although I used deferent flours. <br />You can fill this Galettes with fruits, berries, Ricotta and other cheeses, meat, potato and also use this dough for Quiche and tarts. <br />

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