Quick and Easy Puff Pastry or Bladerdeeg

From: NettieT

On Feb 22, 2009

This is the second time I've used this recipe and it's fantastic. I was making Kittencal's sausage rolls off this site and I don't like buying shop produced puff pastry, and decided to try this with them. It turned out so well. I actually did two batches; one after a few hours and one with a block of pastry I'd let sit in the fridge overnight. I think the one that sits overnight is far superior to the 2 hour pastry. Thanks very much for the recipe!

From: Heath*J

On Jan 11, 2009

This puff pastry was awesome! Super easy and I had all the ingreds on hand, already! Didn't have time to refrigerate it as long as it said, but had it in maybe a half hour - it was still great! Still flaky and puffy - maybe not as much as if it were in longer, but still was so yummy! Loved the sour cream in it - just adds a slightly richer flavor. We cut the dough and filled them w/ a potato curry filling (just winged it on the filling) and deep fried them - perfection! I can't believe how good such a simple little recipe could be. And the food processor made very quick work of it. I am adding this one to my favorites — no need to buy the frozen box anymore! Thanks for a great - and so simple - recipe!

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!