so happy with this recipe, i made spinach & cheese triangles and used gluten free flour and it still turned out buttery and puffy and delicious! thanks :D

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.

Didn't have time to freeze it over night so just put it in the freezer for about 40 minutes. came out great. Really nice and flaky.

i have done this recipe for about 5 times and the only thing i did different was add about another cup of flour and rolled it 1/2 in. thick, perfect for my apple turnovers.

I used a cheese grater to "grate" the butter over the flour. It made for quick work in combining the ingredients. I used reduced fat sour cream and 3/4 cup butter. Resulting dough still baked out beautiful and flakey. Thanks for this easy and terrific recipe, Patti!

This was an excellent recipe. It was easy to make. I only had it in the fridge a few hours but still tasted delicious. This will be my only pastry recipe from now on, so light and tasty!

I was very glad to find a recipe for puff pastry that didn't call for shortening. However, I couldn't bring myself to use that much butter, either. I halved the butter and it still came out quite flaky and tender--maybe a little stickier than I would have liked when I was rolling it, but I'll take that trade-off for the extra stick of butter!

This was a great recipe. I loved the fact that it called for things I had on hand. Make sure you roll it very thin to get good results! If it's too thick it will resemble a dumpling, and you don't want that!

This is a great recipe. I've tried different recipe for puff pastry but this is the most successful one I ever had.Just follow the directions. Make sure you put some flour on the counter before you roll so it won't stick and also over the dough. It may be hard once it came out from the fridge but please be patient because once you started rolling it, it becomes more softer after. Sprinkle flour often on top so the dough won't stick to the roller. I usually bake it at 350 F and the result is just amazing. My friends love it.

Was so easy to make, my only complaint is that after the night in the fridge it was like a rock. It needed to come to room temp for me to be able to roll it out for use.

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.

I was surprised by this recipe. I thought it would be more complicated to make puff pastry! I was a bit disappointed with the fact that it didn't bake up as high as I had anticipated but to be fair, after I made the dough, I left it in the fridge for 4 days instead of the one day it calls for...talk about getting sidetracked! Anyway, it was still good and I will make again.

This recipe was OK, but it would have been nice if it had included cooking time/temp. My recipe called for a pre-baked shell so I had to guess.

This recipe is so easy, and great because I don't like to use store-bought puff pastry because of the trans fats. I used this dough to line muffin cups and baked them filled with lemon custard. Next I'll try pie filling.

I love this recipe! It's so easy and tastes wonderful whatever I use for. Only complaint - I love sour cream and the smell of it while I work with the dough just about drives me crazy! :)

I am an inept cook when it comes to pastry. And this recipe was fabulous!!! Simple and turned out fantastic. I didn't know I could make something like that. I will be using this recipe time after time. Thank you for submiting it.

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.