Rolling Pastry

meadowcat

Came across a tip a few days ago that I had never heard of, so I thought I would share it.

You know how sometimes when rolling pastry it sort of falls apart and is difficult to handle? Well, if you roll it between two sheets of greaseproof paper it makes it so much easier.

Maybe lots of you know this already, but I've been baking for many years and I had never heard of it, so forgive me if I am telling you something you already know.

Bossyboots

I've been baking for many years too, having been taught pastry at school. I have never heard of this either.

Thanks for the tip.

Rikki

On Saturday Morning Kitchen they rolled the pastry between two sheets of clingfilm. Its to cut down on the amount of flour you use to roll out so not making the pastry too dry.

squeaky

I always tend to mix water into my pastry until it's just on the verge of being slightly sticky then bung it (usually uncovered) into the fridge for half an hour. The first makes the dough softer and so not dry enough to fall apart when rolling, and the second makes it even easier to roll out.

(If it comes out of the fridge still slightly sticky just dust the board with a bit more flour than usual - but being uncovered usually dries it just enough to unsticky it )