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Blitz Puff Pastry

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Ingredients

  • 1 1/2 cups (6 oz.) King Arthur Unbleached All Purpose Flour
  • 1/4 tsp. Salt
  • 1/2 tsp. Baking Powder
  • 1 cup (8 oz.) Unsalted Butter; chilled well and cut into chunks
  • 1/2 cup (4 oz.) Sour Cream

Directions

In a medium bowl, blend the flour, salt and baking powder.
Cut in the chilled butter, leaving larger pieces intact.
Incorporate the sour cream; the dough won’t be cohesive at this point.


Turn dough out onto a floured work surface and bring it together with a few quick kneads.  Pat the dough into a square and roll it into an 8×10-inch rectangle, using plenty of flour to keep from sticking.


Dust the excess flour off the surface of the dough and fold in three (like a business letter).


Flip the dough over, give it a 90 degree turn,and repeat the process. Chill dough 30 minutes before using.


Who says elegance means fuss?  Use prepared pesto to make this a quicker appetizer.