This gluten-free puff pastry is authentic, buttery, incredibly flaky, and perfectly tender. It puffs up so beautifully in the oven and you won’t be and to tell that is it gluten-free. The recipe is very easy to make and is 100% fail-proof.
In a large mixing bowl, stir together flour and salt. Add the water and sour cream and stir the mixture until it comes together
Wrap the dough in foil and place it in the fridge.
Using your rolling pin, beat the butter into an evenly-thick square.
Place the dough on the rolling surface. Starting from each of the 4 sides, roll out flaps from each side, leaving a roughly 4×4 square of thick dough in the center. Place the butter packet in the middle.
Carefully fold the flaps of dough over the butter, one at a time
Press the dough around the butter packet to seal it in.
Roll the dough into a rectangle
And fold, like you would fold an envelop
Repeat at least 4 times
Wrap the dough tightly in plastic wrap and refrigerate or freeze until ready to use