12 Serves
102 Mins
In a large mixing bowl, combine flour, sour cream, and butter to form a smooth dough, then wrap in plastic wrap and chill for 30 minutes.
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ItalianVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
58 µg / 400 µgCalcium
20 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
8 mg / 420 mgPhosphorus
41 mg / 1,250 mgPotassium
47 mg / 4,700 mgSodium
4 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
1 g / 28 gSugar
17 g / 50 gSaturated Fat
9 g / 20 gCholesterol
48 mg / 300 mgCaffeine
0 mgNet Carbs
53 gAlcohol
0 g
Prepare the filling by mixing sugar, flour, and melted butter in a bowl until it resembles coarse crumbs.
Roll out the chilled dough on a floured surface using a rolling pin, spread the filling evenly, and roll the dough into a log.
Cut the log into diamond-shaped pieces using a knife or pastry cutter and place them on a baking sheet lined with parchment paper.
Bake in a preheated oven at 175°C for 30 to 35 minutes until golden brown.
17
g29
g11
g
