International Culinary Center, French Culinary Institute, Cesare Casella, Stephanie Lyness

Tips for Rolling, Cutting, and Baking Pasta Sfoglia

Appears in
The Fundamental Techniques of Classic Italian Cuisine
The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center, French Culinary Institute, Cesare Casella and Stephanie Lyness

Published 2021

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When shaping the dough, roll it out to the desired thickness and chill it. This allows the dough to rest and prevents shrinkage when baking. When it is firm, it can be removed from the refrigerator or freezer, cut into the desired shape, and chilled again before baking.

When cutting pasta sfoglia, do not use a sawing motion—cut straight down. This will keep the edges of the dough straight and help it rise evenly during baking.

If applying egg wash to a puff-pastry product before baking, do not allow the wash to drip down on the cut sides of the pastry, which would seal the edges and inhibit the rise.