I've always wanted to try a puff pastry from scratch but, quite honestly, have been too intimidated to do so. So for my first attempt, I searched for a recipe that looked fairly easy and straight forward. This particular one got very good reviews so I chose it as my starting point.
Bladerdeeg
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1 1/2 C. flour
1 C. butter (*I know the pic only shows 1/2 C. but the whole cup's worth made it into the recipe.)
1/2 C. sour cream
Cut butter into flour until it resembles crumbs.
Stir in sour cream. Turn onto a floured board and knead until it just holds together.
Form it into a ball, flatten it just a bit and then wrap and refrigerate at least 2 hours to overnight.
Cut dough in half, working with one half at a time while keeping the other half in the refrigerator.
Pound the dough with a heavy rolling pin to make it pliable.
Yield: 2 puff pastry
I know this isn't a 100% traditional puff pastry, but it was easy, it did puff up prettily, and the flavor was sooo good! It didn't puff up in quite the same way a store bought one does but it still puffed none the less. I'm quite happy with it and this will be a keeper recipe. It is now my go-to-guy for puff pastry.
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