Surprisingly, there aren’t many tarts in the Austro-Hungarian dessert lexicon, but a rolling pin still gets a workout from rolling out sweet yeast doughs and puff pastry. A long wood rolling pin (about 20 inches long) with tapered ends will allow you to control the amount of pressure needed for the particular dough. The tapered ends are perfect for rolling out edges of dough that may be a bit too thick. Never wash your rolling pin or it will warp. Just scrape off the dough (use something dull so you don’t nick the wood) and wipe it clean with a moistened paper towel.
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