Shortcut Puff Pastry
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Shortcut Puff Pastry. A 15 minute shortcut method to make a puff pastry that many would not be able to distinguish from the version that takes all day to make.
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.
Check out the video for this recipe with detailed photos and instructions for every step in the easy pastry process.
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.
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15 Minute Shortcut Puff Pastry
Shortcut Puff Pastry. A 15 minute shortcut method to make a puff pastry that many would not be able to distinguish from the version that takes all day to make.
Ingredients
- 3 cups all purpose flour
- 1 ¾ cups very cold butter cut in 1 ½ inch cubes
- 1 cup sour cream
Instructions
- 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.
Notes
This pastry is easily frozen until you need it.
Nutrition Information
Yield
2Serving Size
1 gramsAmount Per Serving Unsaturated Fat 0g
Thank yoy for this. Because of back injuries, I haven't been able to make puff pastry in quite a while. But I think I could do this without having to stand and roll all day. It is amazing how many padtries are enhanced by the addition of sour cream. The video was very helpful too.
I hope you have success with the recipe. I know what it's like to have an injury limit your ability in the kitchen, so modified recipes can be a great help.
I love how easy this looks, Barry! Thanks so much for sharing. I will make something for Thanksgiving dinner, using your recipe.
I had a reader from South Africa write this morning to tell me she had great success with it. Hope you have the same. I made some amazing apple turnovers with this pastry yesterday too!
Hello, I'm excited to try this, I very seldom use unsalted butter for anything, does this require salted or unsalted butter? Thank you.
Either. It's really a matter of preference but I use salted for both sweet and savory uses. I'd definitely use salted for savory uses though. Here in Newfoundland baking with salted butter has always been common. I almost always omit any salt in a baking recipe, like cake for example, if using salted butter.
I'm very eager to try the receipei but can I substitute sour cream with yogurt since I don't have sour cream on hand?
I've never tried that but I suspect the water content is too high.
Hi, I tried this recipe with a home made vanilla yoghurt instead of sour cream and the result is spectacular. I made the apple turnovers - great recipes, thank you from New Zealand!
Sounds like a great idea.
This sounds like even I, with little days that the all-day job of making "puff pastry" exist, can create this shortcut pastry. I question you, Barry, if I would be able to substitute "coconut oil" for the "butter"? In an effort to use the healthier fat. I am going to try soon and let you know if it is successful. Thanx for the helpful video, too.
Bonnie
Oil cannot successfully be used for solid fats in pastry recipes.
In regards to storing the dough, could it be kept in the freezer and defrosted before use like store bought dough?
Should not be a problem.
What temperature do you cook this at and for how long? I couldn't get the middle to cook through completely.
Completely depends on the use. What were you making?
I was making an apple cream cheese danish. It was one of those that are long with have a braided look.
Be careful not to braid too tightly and restrict the puffing action. Very wet fillings will need good bottom heat to prevent a soggy bottom too. The type of pans will make a difference too.
I will be attempting this dough today to make apple puffs. I was going to make a short crust dough, because pastry dough takes a lot of time, but this looks good and if I can work it right, my new "go to" pastry dough:) I'll post results.
two questions: in one of your replies to posts, you mentioned the type of baking pan is important in producing the correct outcome.
Could you expand on that? Dark colored baking sheets, vs stainless steel, stoneware baking sheets, or non-stick????
Salted vs non-salted butter: I use non-salted butter for my baking, and actually, for all my butter needs.
Do I need to add a pinch of salt if I use non-salted butter to this recipe?
Thank you:)
I always prefer aluminum baking sheets. They carry heat quickly an cool off faster, which helps prevent burning. I generally use salted butter in any baking unless specified otherwise. I would definitely add a pinch or two of salt if using unsalted.
thank you so much for this puffed pastry recipe. as with many others from your collection, I am really looking forward to trying this approach. love your blog. keep up the awesome work.
Where is the link to the video for the 15 minute puff pastry? Thank you
The video is at the top of the page.
What temperature and how long should I bake?Will like to bake just plain, without any filling e.g fruits or meat. Just plain to eat at tea time.
Love puff pastry and waiting to try once I know the temperature and how long.
Thank you for time.
Puff pastry needs relatively high heat. I use 400F on aluminum bakeware 375 on anything else. Line pan with parchment paper. Takes about 15 minutes. Just get it nice and golden brown.
Thank you for your quick response. Really appreciate it. Will be try soon once I get all the ingredients.
Thank you again.
Thanks so much for posting this recipe!
I recently had some turnovers made with puff pastry containing sour cream. These were so layered and flakey, and the flavor was amazing, so I wanted to try making some. I found their turnovers ingredients and it said they were made with Pastry Flour. I was going to try both (all purpose as well) to see what the difference was, but wondering if you have tried using Pastry Flour? I'm going to use Bob's Red Mill Unbleached White Fine Pastry Flour.
Also wondering if there is better result using European style butters like Plugra? Or any other butters out there...and what not to use 🙂
Thanks again, can't wait to try this recipe. Let me know when you get a chance, cheers!
This recipe was flaky enough using all purpose. Higher fat butters could be used in this recipe because the loss of water in the butter is made up for with the sour cream.
Thank you Barry. I did make turnovers with Plugra and Bob's Red Mill Pastry Flour. They were basically sizzling in too much butter and didn't rise well/were flat. But also I didn't have the best equipment at hand, I was out of town at my Mother's. I had a mini food processor and my butter might have not been cut down enough. They were good, but too oily from the butter.
This is the absolutely the very best puff pastry recipe among all the ones that I have tried. Puff pastry came out very flaky and tender. Extremely happy with the results. The video really helps a lot to understand the process. Thank you so much for posting the very best.
Thanks for such a glowing review. Much appreciated, Barry.