Not the same as traditional puff pastry, but still delicious and buttery, and much quicker than the original.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Place flour in a medium bowl. Cut in butter until mixture is the size of small peas.

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  • Add sour cream. Stir with a fork until pastry forms a ball. Wrap in plastic and chill overnight. When ready to use, roll pastry thinly (about 1/8 inch).

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

320 calories; 26.3 g total fat; 67 mg cholesterol; 172 mg sodium. 18.5 g carbohydrates; 3.1 g protein; Full Nutrition

Reviews (69)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/13/2006
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. Read More
(158)

Most helpful critical review

Rating: 3 stars
12/07/2010
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.:) Read More
(18)
86 Ratings
  • 5 star values: 62
  • 4 star values: 14
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
04/13/2006
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. Read More
(158)
Rating: 5 stars
04/13/2006
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. Read More
(158)
Rating: 5 stars
02/01/2008
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. Read More
(113)
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Rating: 5 stars
12/07/2003
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. Read More
(54)
Rating: 5 stars
12/17/2007
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! Read More
(51)
Rating: 5 stars
10/04/2006
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. Read More
(46)
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Rating: 5 stars
11/03/2006
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! Read More
(37)
Rating: 4 stars
11/17/2006
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! Read More
(29)
Rating: 5 stars
02/06/2006
This recipe is so easy and great because I don't like to use store-bought puff pastry because of the trans fats. I used this dough to line muffin cups and baked them filled with lemon custard. Next I'll try pie filling. Read More
(27)
Rating: 5 stars
03/01/2005
I am an inept cook when it comes to pastry. And this recipe was fabulous!!! Simple and turned out fantastic. I didn't know I could make something like that. I will be using this recipe time after time. Thank you for submiting it. Read More
(24)
Rating: 3 stars
12/07/2010
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.:) Read More
(18)