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Re-creating sour cream dough for hamantashen

jaykat | Mar 10, 200807:57 PM

My grandmother used to make the best hamantashen. I know her dough had sour cream in it, but not yeast. The pastry came out very crisp and the hamantashen would keep well for several days.

Please help me re-create this dough. I would appreciate any ideas, particularly tried and true ones, for a great crsip hamantashen dough that uses sour cream!

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