Puff Pastry

Puff Pastry

63 Reviews 4 Pics
phaylock
Recipe by  phaylock

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

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Ingredients

Adjust Servings

Original recipe yields 1 pie shell

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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).

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Reviews (63)

Rate This Recipe
MEEMEEBULUGA
145

MEEMEEBULUGA

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.

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

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.

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Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

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