Resting Pastry

When preparing pastry it is important to let the pastry rest for at least 30 minutes in the fridge. Resting the dough allows the gluten that may have formed to relax, by relaxing the dough after it has been made and rolled. It allows the gluten strands that may have been developed to adjust to the new length or shape. If the pastry is not rested, it will shrink and change shape upon baking.