Fast and Easy Puff Pastry
Hands-on time:
30 mins. to 40 mins.
Total time:
60 mins. to 1 hrs 10 mins.
Yield:
1 generous pound puff pastry, enough to roll into a 12" x 24" rectangle
I've never been good with puff pastry, and this one is the only one I've had success with. Fast and easy is right on the money.
1 Picture
Ingredients
- 6 1/4 ounces King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon salt*
- 1/2 teaspoon baking powder
- 8 ounces cold unsalted butter,* cut in pats
- 4 ounces sour cream
Details
Adapted from kingarthurflour.com
Preparation
Step 1
*If you use salted butter, reduce the amount of salt to 1/4 teaspoon.
1) Whisk together the flour, salt, and baking powder.
2) Add the butter, working it in to make a coarse/crumbly mixture. Leave most of the butter in large, pea-sized pieces.
3) Stir in the sour cream; the dough won't be cohesive. Turn it out onto a floured work surface, and bring it together with a few quick kneads.
4) Pat the dough into a rough log, and roll it into an 8" x 10" rectangle.
5) Dust both sides of the dough with flour, and starting with a shorter end, fold it in three like a business letter.
6) Flip the dough over, give it a 90° turn on your work surface, and roll it into an 8" x 10" rectangle. Fold it in three again.
7) Chill the dough for at least 30 minutes before using. To make pastry, roll into desired size.
8) Freeze dough for prolonged storage, up to 2 months. To use, thaw in the refrigerator overnight.
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