Homemade Bladerdeeg (Puff Pastry)
Featured Pinch Tips Video
- 1 1/2 c
- 1 c
- 1/2 c
- sour cream
1Cut butter into flour until it resembles crumbs.
2Stir in sour cream.
3Turn onto a floured board and knead until it just holds together.
4Form it into a ball, flatten it a bit, and then wrap and refrigerate 2 hours - overnight.
5Cut dough in half, working with one half at a time while the other half is in the refrigerator.
6Pound the dough with a heavy rolling pin to make it pliable.
7Use as directed in the recipe you need it for.