Puff Pastry
Ingredients
- 1 1/2 cups of Flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of baking powder
- 1 cup cold (frozen)butter, cut in small squares
- 1/2 cup of sour cream
Directions
In a food processor add the flour, salt, and baking powder pulse for 5 seconds just to mix. Add the butter, working it in to make a coarse/crumbly mixture. Leave most of the butter in large, pea-sized pieces.
Add the sour cream, process until dough comes together. Turn the dough out onto a floured work surface, and bring it together with a few quick kneads.
Pat the dough into a rough log, and roll it into an 8″ x 10″ rectangle.
Dust both sides of the dough with flour, and starting with a shorter end, fold it in three like a business letter.
Flip the dough over, give it a 90° turn on your work surface, and roll it into an 8″ x 10″ rectangle. Fold it in three again.
Chill the dough for at least 30 minutes before using. To make pastry, roll into desired size.
Fill with desired filling and bake 400°F 25-30 minutes until golden brown.
Freeze dough for prolonged storage, up to 2 months. To use, thaw in the refrigerator overnight.
Fruit Filling
Ingredients
- 5 Tablespoons cornstarch
- 1 cup of sugar
- 5 cups of fruit of choice roughly chopped
- 2 teaspoons of vanilla
- 1 teaspoon of cinnamon
- 1 teaspoon of cardamon
- 1 teaspoon of nutmeg
Directions
In a small bowl mix all the dry ingredients together then pour over fruit and mix together.
How to put together your strudel
Dough makes 1 very large strudel or 2 medium size. Cut dough in half if you want the size in the video. If using 1/2 roll it out to the 8×10 size if making large you will roll it out larger.
Roll out dough into a 8″ X 10″ rectangle brush with either an egg wash or heavy cream around the edges of the dough. Cut slits 3 inches long one inch apart. Fill the middle of dough with fruit mix. fold up both ends of the dough, then alternate folding in flaps you just cut. Brush full strudel with egg wash or heavy cream. Bake in a 400°F oven for 25-30 minutes until golden brown.
