My first attempt at pastry could not have gone better. Did a half recipe. Substituted my own homemade greek style 1% yogurt for the sour cream. Refrigerated the initial dough ball for 30 or so minutes because it was very crumbly. On the first roll out, I did 2 letter folds and refrigerated again. (Did so between risings of my beautiful buns.) Then after 30 min I did 1 more letter fold and rolled it out for cutting. Did a fresh blueberry filling, thickened with cornstarch(and shredded Granny Smith apple). It ened up being super thick, barely oozing at all. I used 2 TB cornstarch for a pint of blueberries. They were super flakey and very tender. Picture at: http://s306.photobucket.com/albums/nn272/dwighttsharpe/?action=view&current=DSC00942.jpg Good man, Dwight! Congrats, they look gorgeous and I'm sure they were delicious... PJH

• Reply