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Rolling Pastry
Appears in
Published 2016
Once you have made your pastry and it has rested in the refrigerator, place it on a lightly floured work surface.
Work the dough with your hands to soften it to an even, manageable temperature and softness. Again lightly flour the work surface and use a rolling pin to tap the pastry to flatten it slightly as a starting point to roll the pastry.
Work quickly to roll the pastry, using flour to ensure it does not stick to the work surface or get too warm to work with.
Roll the pastry out evenly. Regularly lift the pastry from the work surface and turn it clockwise before rolling again, to ensure it stays in a round or rectangular shape. Roll the pastry out to the desired thickness.
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