Shortcut Puff Pastry
Puff pastry is something that almost nobody makes because it is a very involved, time consuming amount of work. There are several additions of butter, lots of rolling and folding and returning it to the fridge to chill again between all those steps. Who has the time? Even here on Rock Recipes in the many recipes that call for puff pastry, I recommend you buy good quality, all butter frozen puff pastry from your supermarket freezer.
However, when I have a little extra time and I’m trying to impress by making something like Beef Wellington, I do like to use this easy recipe. It’s always great to be able to say that you made your own pastry. Those who are pastry challenged are always jealous. 🙂
I do recommend that you watch the video that’s provided in the recipe. I took lots of photos along the way as I was preparing the pastry and they give an accurate indication of what each stage should look like. The narration in the video also provides more information and tips throughout.
The dough can be used in so many ways from savoury hors d’ouevres for entertaining to amazing desserts. For more ideas be sure to check out some of our recipes that use puff pastry.
- 3 cups all purpose flour
- 1¾ cups very cold butter cut in 1½ inch cubes
- 1 cup sour cream
- Pulse together the flour and butter in a food processor for only a few times until pieces of butter the size of large peas or larger remain in the flour. Transfer to a large bowl.
- Add the sour cream and toss together. Try to basically tumble the ingredients together until the flour absorbs the sour cream and the butter pieces are still very distinct.
- Press the dough together into a ball and flatten into a round about an inch or so thick on a floured counter top.
- Fold this round twice before roughly shaping into a square.
- Roll the square out to about 14 inches on each side. Fold one side toward the center leaving ⅓ of the size to then be folded back over the two layers to form 3 layers. Fold the rectangle of dough into 3 layers in the same manner.
- Roll out slightly to a couple of inches thick, cut in half and wrap each piece in plastic wrap.
- Chill for 2 - 3 hours or overnight before rolling out and using in the recipe you choose.
- With any puff pastry, chilling the dough again once used in the recipe is an essential part of getting a good lift in the puff pastry. Having your oven fully preheated is also very important before taking the dough directly from the fridge and popping it immediately into the oven.