Easy Puffed Pastry
You need to allow the dough to chill overnight but if you have the time its much more flakier if you freeze it and then defrost it and use it.
You can even substitute half the butter for shortening if you like. Use this recipe for any recipe that requires puff pastry. Also I have split this recipe in half and quartered it as well and it works great!
- 1 c
- cold butter or 1/2 shortening + 1/2 butter
- 2 c
- all purpose flour
- 1 c
- sour cream, full fat
- 1/4 tsp
Note: If using salted butter omit the salt.
TIP: Take the dough out of the freezer ahead of time to defrost in the fridge. If you have placed it in the fridge allow 30 minutes for it to become pliable enough for you to roll it out. The dough should remain cold in order to make the pastry puff.