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 1/3 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.