Flatterküchle

Ingredients for 1 servings:

• 250 g butter
• 1 cup sour cream, approx. 200 g
• 300 g flour
• 50 g butter, liquid, for spreading
• 30 g sugar for sprinkling

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

traditional church fair pastries from Fürfeld, Heilbronn district

Cut the butter into small pieces and mix with the flour and sour cream. Add flour as needed. This amount is only a rough estimate. You’ll need enough flour until the dough is no longer overly sticky. Then place a piece of baking paper on a surface. Roll up a handful of dough in your hand and sprinkle the outside with flour. Place the dough on the baking paper and spread it out slightly with your fingers. Roll it out very thinly on the baking paper with the rolling pin, about 1 mm. Lift the corners of the baking paper and place it on the baking sheet so that the dough covers the entire sheet. Brush with melted butter. Sprinkle sugar evenly over it with your fingers. The sugar layer shouldn’t be too thick, but the butter should no longer be shiny. Cut into pieces with a pastry wheel. Place the baking sheet in the oven preheated to 180°C (top/bottom heat). The Flatterküchle are ready when the edges are lightly browned, after about 15 minutes. The baking time depends on the thickness of the Flatterküchle. One batch of batter should be enough for at least two baking sheets. Three are better, so the flutter cakes are nice and thin.