Pâte feuilletée rapide

Ingrédients

• 2 cups unbleached all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 cup unsalted butter (cold , cut into 1/4 inch slices)
• 1/2 cup sour cream

Préparation

1. 1

   In a large bowl, whisk together the flour, baking powder, and salt.

2. 2

   Use a pastry blender, fork, or your fingers to cut the cold butter into the flour mixture. Work quickly to keep the butter cold. You want the butter pieces to be about the size of large peas—some bigger chunks are fine! These chunks are what create those beautiful flaky layers, so don't overmix.

3. 3

   Stir in the sour cream. The dough will still look crumbly at this point—that's precisely what you want! Don't worry if it doesn't look like a cohesive dough yet.

4. 4

   Turn the mixture out onto a well-floured surface. Knead just until it comes together into a cohesive dough. Don't overwork it! You want to see some of those butter streaks.

5. 5

   Use your hands to roughly pat the dough into a log shape, then dust it lightly with flour. Roll it out into an 8×10-inch rectangle.

6. 6

   Fold the dough into thirds like a business letter: fold the top third down, then fold the bottom third up. Rotate the dough 90 degrees (a quarter turn), dust with a little more flour if needed, and roll it out again into an 8×10-inch rectangle. Fold into thirds again.

7. 7

   Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes.

8. 8

   When you're ready to use the dough, keep it as cold as possible while working with it. If it starts to warm up and get too soft, pop it back in the fridge for 10-15 minutes. Roll it out to the size needed for your recipe and get baking!