Prep 15 mins
Cook 0 mins
I have tons of recipes that I want to try that list puff pastry as an ingredient and of course I never have any and forget to buy it when I am out. Here is a recipe to make your own at home.
- Cut butter into flour until it resembles crumbs. Stir in sour cream.
- Turn onto a floured board and knead until it just holds together.
- Form into a ball, flatten slightly and wrap airtight. Refrigerate at least 2 hours or overnight.
- Work with half of the dough at a time and keep other half in the refrigerator until ready to use.
- Pound the dough with a heavy rolling pin to make it pliable. Use in any recipe calling for puff pastry.
I tried this as it's far easier than the 'official' way to make PP. Quick as a flash (in the food processor) and results were excellent! I used it for Eccles cakes, and it was very good indeed.
A fantastic pastry. It is so easy to make and use. It will save you a bunch of money, produce a high quality product, and (with a little planning ahead) be right at hand whenever you need it. I, for one, will never use store bought again! Thank you, Karen.
Used this with 'Zaar recipe 251992. Followed the recipe exactly, but did not refrigerate prior to rolling. The cold dough is essential for the pastry to puff, but I knew that. The fridge was just too crowded! Thank you for this recipe! UPDATE: Though the dough was (cool) room temp, putting it on a pre-heated baking stone did make it puff a little and made the dough more flaky. DH loved this with 251992!