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Inn at Valley Farms
Walpole, New Hampshire
My grandmother has made this recipe for decades. Our family favorite filling is homemade raspberry jam, but you can use this pastry with other fillings, such as strawberry jam, sauteed apples, walnuts, etc.
Blend the butter, flour, and sour cream thoroughly, and then place in the refrigerator to chill for about 20 to 30 minutes. Cut dough in half and roll one of the halves between wax paper (with a small amount of extra flour for dusting) into a rectangle.
Spread jam over surface, leaving a 1-inch border on three sides. Roll lengthwise like a jellyroll and pinch ends. Place on a cookie sheet and bake 25 to 30 minutes or until golden on bottom. Sprinkle top with powdered sugar when cool and slice to serve. Other half of dough can be frozen for later use.
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