Cut butter into flour until it resembles crumbs.
Stir in sour cream.
Turn onto a floured board and knead until it just holds together.
Form into a ball, flatten slightly and wrap airtight.
Refrigerate at least 2 hours or overnight.
Work with half of the dough at a time and keep other half in the refrigerator until ready to use.
Pound the dough with a heavy rolling pin to make it pliable.
Use in any recipe calling for puff pastry
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