Faux Puff Pastry


This pastry is very quick to put together and mimics the flakiness of classic puff pastry. Sour cream gives the dough a tender texture. Be sure to chill butter before starting. Prep: 10 minutes, Chill: 30 minutes.

Makes 12 (4-inch) squares


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1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup cold butter
1/4 cup sour cream


1. Whisk together first 3 ingredients. Cut in butter with a pastry blender, leaving it in pea-size bits (larger than for a typical piecrust). Stir in sour cream. (Dough will not be cohesive.) Turn onto a floured work surface, and knead gently.

2. Pat into a square, and roll into an 8- x 10-inch rectangle. Dust both sides of dough with flour, fold in thirds (like a business letter), and flip dough over. Turn it 90°, and repeat process. Chill 30 minutes.

Other uses for Faux Puff Pastry:

Line mini-muffin pans with pastry, fill with quiche ingredients, and bake for appetizers.

Follow same technique as above, but fill with jam or preserves for fruit tartlets.

Fill 3-inch triangles of pastry with 2 teaspoons of seasoned, cooked ground meat; fold over, pinch closed, and bake.

Roll triangles into crescent shapes for flaky dinner rolls. Add a little ham or cheese into wide end of triangle before rolling it up.

Roll into a circle and place on top of chicken stew before baking for chicken pot pie.

Created date

January 2007