Puff Pastry

Puff Pastry

phaylock

"Not the same as traditional puff pastry, but still delicious and buttery, and much quicker than the original."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

servings 320 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  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).

Reviews

Read all reviews 66
  1. 83 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 wor...

Most helpful critical review

I made this pastry because I wanted to make apple turnovers. While this dough is delicious, it is NOT puff pastry. It is just like pie crust. I ended up having mini apple pies. I followed all di...

Most helpful
Most positive
Least positive
Newest

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 wor...

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 ...

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 r...

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 ou...

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 ...

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 ...

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 qu...

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....

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 afte...

Other stories that may interest you