Blitz Puff PastryFrom BREAKFAST ON THE CONNECTICUT
- 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
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.