Search thousands of recipes reviewed by home cooks like you.

Puff Pastry

Puff Pastry

phaylock

phaylock

Not the same as traditional puff pastry, but still delicious and buttery, and much quicker than the original.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 320 kcal
  • 16%
  • Fat:
  • 26.3 g
  • 40%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 172 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Place flour in a medium bowl. Cut in butter until mixture is the size of small peas.
  2. Add sour cream. Stir with a fork until pastry forms a ball. Wrap in plastic and chill overnight. When ready to use, roll pastry thinly (about 1/8 inch).
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

MEEMEEBULUGA
145

MEEMEEBULUGA

4/12/2006

Buttery, crusty and browns nicely. I didn't have time to refrigerate it over night, so I stuck it in the freezer for about 20 minutes then refrigerated it for about another 15 minutes and it worked just fine.

JOSLYN H.
99

JOSLYN H.

2/1/2008

THANK YOU... THANK YOU... THANK YOU!!! I had been making this pastry dough for years, until I lost the recipe. I called it "1 2 3 Puffed Pastry" because I always doubled the recipe for my LARGE extended family, for the holidays. I remembered the amounts "1 2 3" but my mind kept telling me I used cream cheese. When I found this recipe the light went on...LOL I used SOUR CREAM... not cream cheese...DUH! Roll the dough out thin (1/8" to 1/4") cut out 2-1/2" rounds of dough. Place a scant teaspoonful of Solo brand fruit, nut, or poppy seed filling down the center. Fold the sides up and over the filling, overlapping the dough and pinching together to keep the dough from unfolding during baking. Bake on parchment lined cookie sheets, in a 375 degree oven, 12 to 15 mins or until light golden brown. When baked, cool completely on wire rack and dust with powdered sugar. Since there is no sugar in the dough you can even use savory fillings of cheeses, vegetables or meats, for great appetizers. I can't THANK YOU enough, Patti. My family will be delighted, that I can make one of their favorites once again.

CBETO4KA
51

CBETO4KA

12/7/2003

Great recipie. Uses few ingredients so you don't have to check the card every second; quick to make; great texture. I modified it b/c i never used sour cream before as follows-- use half the required sour cream and add cold water until soft dough forms (3-4tbs). It was just right for my apple strudel.

Similar recipes