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Registered: ‎04-09-2010

, KAF Puff Pastry Just wanted to share.

<h1 id="MoreTitleURL" style="font-size: 22px; font-family: Georgia, 'Times New Roman', Times, serif; font-weight: 400;"> Fast and Easy Puff Pastry</h1> <table style="font-size: 13px; color: #000000; font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif;" cellspacing="8px"> <tbody> <tr> <td style="font-family: arial, sans-serif; margin: 0px; vertical-align: top;" rowspan="1" colspan="1"> <h1 style="font-size: 22px; font-family: Georgia, 'Times New Roman', Times, serif; font-weight: 400;"> Fast and Easy Puff Pastry</h1> </td> <td style="font-family: arial, sans-serif; margin: 0px; vertical-align: top; text-align: right;" rowspan="1" colspan="1" width="200px">text size: </td> </tr> </tbody> </table>
<table cellspacing="8px"> <tbody> <tr> <td style="font-family: arial, sans-serif; margin: 0px; vertical-align: top;" rowspan="1" colspan="1">Wonderfully flaky, buttery, tender pastries, turnovers, cheese straws,elephant ears (palmiers), shells for savory fillings, and more can be yours with a minimum of effort.

Since this pastry uses only a few ingredients, it's important to make those ingredients top-quality. We recommend Vermont's Cabot unsalted butter and sour cream, both of which are available nationally. <form action="http://www.kingarthurflour.com/shop/PrintRecipe" method="get" name="148ae64edf3ba870_print" enctype="application/x-www-form-urlencoded" target="_blank"> <fieldset style="border: 0px; margin-top: 20px;">
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  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt*
  • 1/2 teaspoon baking powder
  • 1 cup cold unsalted butter,* cut in pats
  • 1/2 cup sour cream
  • *If you use salted butter, reduce the amount of salt to 1/4 teaspoon
<h2 style="font-size: inherit; margin: 1em 0px 0px;"> Directions</h2> <table> <tbody> <tr> <td style="font-family: arial, sans-serif; margin: 0px; vertical-align: top;" rowspan="1" colspan="1">

1) Whisk together the flour, salt, and baking powder.

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2) Add the butter, working it in to make a coarse/crumbly mixture. Leave most of the butter in large, pea-sized pieces.

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3) Stir in the sour cream; the dough won't be cohesive. Turn it out onto a floured work surface, and bring it together with a few quick kneads.

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4) Pat the dough into a rough log, and roll it into an 8" x 10" rectangle.

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5) Dust both sides of the dough with flour, and starting with a shorter end, fold it in three like a business letter.

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6) Flip the dough over, give it a 90° turn on your work surface, and roll it into an 8" x 10" rectangle. Fold it in three again.

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7) Chill the dough for at least 30 minutes before using. To make pastry, roll into desired size.

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8) Freeze dough for prolonged storage, up to 2 months. To use, thaw in the refrigerator overnight.

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/></div> <div> <h2 style=Recipe summary</h2>
Hands-on time:
30 mins. to 40 mins.
Baking time:
Total time:
60 mins. to 1 hrs 10 mins.
Yield:
1 generous pound puff pastry, enough to roll into a 12" x 24" rectangle
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