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.

P.J. Hamel & Susan Reid
Recipe by MyRecipes

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Recipe Summary

Yield:
Makes 12 (4-inch) squares
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.