Blitz Puff Pastry
This is the dough from a King Arthur Flour raspberry puff turnovers recipe (which I found in their illustrated blog post about cheating on blitz puff pastry (which is already a cheat on puff pastry), and used for my blueberry turnovers. I extracted and redoubled to make quicker feta puffs. If you want weights, they were mentioned in the original recipe.
Yield: 16 4" squares.
Ingredients
- 1 ½ c. all-purpose flour
- ¼ tsp. salt
- ½ tsp. baking powder
- 1 c. butter (2 sticks)
- ½ c. sour cream
Directions
- Cut the butter into the dry ingredients as with pie dough.
- Use all the sour cream to moisten.
- Knead a bit and roll out, then fold in thirds. Roll out again and fold in thirds again.
- Chill! (The usual half-hour is probably not enough, especially on a hot day.)
- Prepare filling of your choice.
- Preheat oven to 400° (375° with convection).
- Roll out dough into approximately a 16x16 inch square, or divide in half and roll both halves out to 8"x16".
- Cut into 4" squares with a knife, pastry cutter, or pizza cutter, or into circles with a turnover press.
- Fill. Do not overfill!
- Optionally brush the edges with egg or water before folding and crimping.
- Optionally brush the tops with egg white and sprinkle with sanding sugar.
- Bake 20-25 minutes.
If you have leftover dough (the downside of using a turnover press), chill it before attempting to roll out a second batch.
