Puff Pastry

Dough

* 6 1/4 ounces King Arthur Unbleached All-Purpose Flour
* 1/4 teaspoon salt
* 1/2 teaspoon baking powder
* 8 ounces cold butter
* 4 ounces sour cream

Directions

1) To make the crust: Whisk together the flour, salt, and baking powder.

2) Cut the cold butter into pats, and work it into the flour mixture till it's unevenly crumbly, with larger bits of butter remaining intact.

3) Stir in the sour cream. The dough will be craggy, but cohesive.

4) Turn the dough out onto a well-floured surface, and bring it together, if necessary, with a few quick kneads.

5) Pat the dough into a rough square, then roll it into an 8" x 10" rectangle.

6) Dust both sides of the dough with flour. Starting with one of the shorter (8") ends, fold it in thirds like a business letter, flip it over (so the open flap is on the bottom), and turn it 90°.

7) Roll the dough into an 8" x 10" rectangle again. Fold it in thirds, wrap in plastic, and place in the refrigerator to chill for at least 30 minutes (or overnight) before using.