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
This recipe was so easy and fast... thank you so much for this... I was able to make it with three kids running around and didn’t mess up lol... definitely will be making again
Glad it was such a success!
O! M! G!
I tried your recipe with trepidation as I am one of the rare people who do not have a food processor. BUT, i used the Nina Blender which worked perfectly. My flour butter mixture was just a little dry after mixing in the sour cream, so I added a little ice cold water to aid in bringing the dough together. Just a little. After allowing the dough to rest, I began the "lamination" process. I am so very happy with your quick recipe!! I do know how to make the traditional style puff pastry. But did not have the time - rather, I didn't want to take the time to make the danishes I was making for International Day at work today.
Thank you, Thank you. Thank you. I will be using this recipe over and over and over again! The rise is indistinguishable from the traditional recipe.
P.S. I forgot to tell you that I made 2 recipes. Yours and another blogger recipe creator and your recipe won hands down. NO contest!
This looks amazing! I am just beginning my baking adventure, and have always wanted to cook with Puff Pastry. This gives me the courage to tackle this intimidating recipe with more confidence. Thank you, Barry, for taking the fear out of Puff Pastry. And thank you for the video. It's sooo much better when you can hear the Chef explain what's going on instead of interpreting it from what's written! A+++
I tried this puffed pastry recipe this week end and loved it...made the flakie cakes with it. My question is, How long ahead of time can I make it and just store it in the fridge?
Only a day, I'd say.
Hello Barry, I really want to try your recipe, it seems much easier than many others I've seen. I do have one question, I live in Denmark now and sour cream is not so readily available. We use creme fraiche in place of sour cream. Taste & consistency wise, they are close but not exact, of course. Do you have to use sour cream?
That would likely add too much liquid and not have a good orange flavour. Try using a tsp of very finely chopped orange zest instead. You can also add an ounce or two of a good orange liqueur like Cointreau or Orange Brandy.
Hello Barry,
Thank you for posting this wonderful recipe for puff pastry. I have made regular puff pastry in the past and after trying your recipe I am a convert. I really enjoyed watching the video and any baker should be able to turn out a quality puff pastry with this recipe and video. To me it tastes just like the puff pastry that I have spent a whole day making in the past. I have made your apple turnover recipe as well and it is excellent.