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EASY PUFF PASTRY
Many of our recipes call for store bought frozen puff pastry, but sometimes it’s fun to make your own. This recipe is easy to make and makes a great crust for a potpie.
Yield: Makes enough dough to top a 9x13 inch casserole.
July 02, 2019
EASY PUFF PASTRY
Ingredients
- 1 cup all-purpose flour
- 2/3 cup salted butter, chilled and cubed
- 1/3 cup sour cream
- All-purpose flour*
Directions
- Place flour and butter in a food processor; process, using an on/off motion, until mixture resembles coarse meal. Add sour cream and process, using an on/off motion, just until dough comes together.
- Turn dough out onto a floured surface. Using floured hands, shape dough into a rectangle measuring about 8x12 inches. Place rectangle with long side parallel to edge of work surface. From one short side, fold one-third of dough toward centre. From other short side, fold one-third of dough toward centre, laying it on top. Rotate dough one-quarter turn and roll out into a rectangle measuring about 8x12 inches. With long side parallel to edge of work surface; repeat folding, rotating and rolling procedure two times, dusting dough with additional flour as needed. With long side parallel to edge of work surface; repeat folding procedure. Wrap folded dough with plastic wrap and refrigerate for 30 minutes before rolling out.
Nutritional analysis per 1/2 of the sheet:
136 calories, 10.9 g fat, 1.4 g protein, 8.4 g carbohydrate, 0.3 g fibre, 86 mg sodium
*Ingredient not included in nutritional analysis.