"Not the same as traditional puff pastry, but still delicious and buttery, and much quicker than the original." — phaylock
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1 1/2 cups
butter, chilled and diced
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 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 directions, but the dough just does not fluff up and become nice and flaky like the puff pastry you would find in the freezer section. It is dense just like a regular pie crust. I'm still searching for a nice puffy, flaky recipe. But this one is still yummy, just not what I call puff pastry. :)
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.
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.
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 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.
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 236
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