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Pastry: Counterfeit Puff Paste




Source of Recipe


Ell~(ell.1)~from Maida Heatter's Book of Great Desserts posted by Magnolias at RC


Recipe Introduction


I've used this many times and it is so-o-o easy! No rolling and turning!!! To quote: This incredibly delicious product has the crisp, flaky, buttery qualities of classic puff paste, but it is child's play to put it together. (When used in the following recipes,) it is almost indiscernible from that made by the classic method. Puff paste items are best when very fresh. If they are not to be served soon, freeze them.



List of Ingredients




1 1/2 cups unsifted all-purpose flour
1/2 pound (1 cup) butter
1/2 cup sour cream



Recipe



Place the unsifted flour in a bowl. Coarsely cut the butter over the flour. With a pastry blender, cut the butter into the flour until the mixture resembles coarse crumbs. Stir in the sour cream. Turn out onto a board or smooth surface and knead briefly only until the mixture holds together. Form into a ball, flatten slightly, place on wax paper and wrap airtight. Refrigerate for at least 2 hours, or overnight or longer. Or, if you wish, freeze it.

Voila! Puff paste! That's it. The directions for using it from this stage on are classic.

If the dough has been frozen, allow it to thaw in the refrigerator for 12 to 24 hours, or at room temperature for a few hours.

Work with half of the dough at a time. Refrigerate the other half until you are ready to use it.

On a board, with a heavy rolling pin, pound the unfrozen but still firm dough to make it workable.