1 of 3 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 puff pastry 264g Recipe makes 2 puff pastry) |
||
| Calories 1278 | ||
| Calories from Fat 945 | (73%) | |
| Amount Per Serving | %DV | |
| Total Fat 105.0g | 161% | |
| Saturated Fat 66.0g | 329% | |
| Monounsaturated Fat 27.4g | ||
| Polyunsaturated Fat 4.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 269mg | 89% | |
| Sodium 686mg | 28% | |
| Potassium 210mg | 6% | |
| Total Carbohydrate 74.1g | 24% | |
| Dietary Fiber 2.5g | 10% | |
| Sugars 0.4g | ||
| Protein 12.5g | 24% | |
people who like this recipe also like:
Kittencal's Cinnamon Flop (Easy Cinnamon Brunch Cake)
By: KITTENCAL
By: Lightly Toasted
By: Mimi in Maine
Traditional English Cheddar Cauliflower Cheese - Gratin
By: French Tart
By: KITTENCAL
Quick and Easy Puff Pastry or Bladerdeeg
By: Karen=^..^=
Jun 17, 2002
I have tons of recipes that I want to try that list puff pastry as an ingredient and of course I never have any and forget to buy it when I am out. Here is a recipe to make your own at home.
2 puff pastry
Ingredients
- 1 1/2 cups flour
- 1 cup butter
- 1/2 cup sour cream
Directions
1
Cut butter into flour until it resembles crumbs. Stir in sour cream.2
Turn onto a floured board and knead until it just holds together.3
Form into a ball, flatten slightly and wrap airtight. Refrigerate at least 2 hours or overnight.4
Work with half of the dough at a time and keep other half in the refrigerator until ready to use.5
Pound the dough with a heavy rolling pin to make it pliable. Use in any recipe calling for puff pastry.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Quick and Easy Puff Pastry or Bladerdeeg recipes
Browse similar recipes by category
- Course > Desserts > Pies & Tarts > Crusts/Pastry Dough
- Main Ingredient > Pasta, Rice & Grains > Grains
- Main Ingredient > Eggs/Dairy
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Equipment > Refrigerator
- Preparation > Number of Servings
- Preparation > Technique > No Cook
- Occasion > Holiday/Event > Historical/Traditional
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: swimmer175
On Aug 30, 2008
I loved it! I made some almond paste and filled this with it to make a sort of almond croissant. Delicious. Just as good as storebought.
From: tigra
On Jul 29, 2008
This is the best and easiest pastry recipe I've ever tried. Pastry never works well for me but this one is foolproof. I use it to top my chicken pot pie and everyone begs me to make it more often. Thanks so much Karen.
From: Alison Clayton
On Jan 24, 2003
I tried this as it's far easier than the 'official' way to make PP. Quick as a flash (in the food processor) and results were excellent! I used it for Eccles cakes, and it was very good indeed.
From: Iron Bloomers
On Oct 26, 2002
this is sooooo easy! I made it yesterday-chilled over night & today I used half the dough to make 2 medium sized apple turnovers. The result was a very tender, flaky pastry, kinda melted in your mouth. Oh the possibilities with this dough. I will make this ahead & freeze for those spur of the moment recipes! Thanks Karen!
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved