Mastering the Pastry Roll
The difference between a tough crust and a flaky one usually happens during these few minutes of rolling. Treat the dough as something delicate that needs guidance rather than force.
Cold fat is your anchor.
If the dough feels soft or sticky to the touch, put it back in the fridge. A warm kitchen will turn layers into a smear of grease.
- heavy rolling pin
- bench scraper
- large wooden work surface
- pastry brush
What goes in.
- 1 cupall-purpose flour for dusting
Rotate, don't flip
Keep the smooth side of the pastry facing up. Rotate the dough ninety degrees every few passes to ensure an even circle and to stop it from sticking to the wood.
The method.
Prepare the surface
Dust your wooden surface with a thin, even veil of flour. Too much flour dries out the edges, so wipe away any excess clumps with your hand.
The initial flatten
Press the pin firmly into the center of your dough disc. Work from the center outward to the edge, but stop just before you push off the rim to keep the edges clean.
Establishing the rhythm
Use long, confident strokes. If you see the dough starting to drag, lift it slightly with the bench scraper and scatter a tiny amount of flour underneath.
Checking for uniformity
Run your hand lightly over the surface. If you feel a thick spot, apply pressure only to that area. Aim for a consistent thickness across the entire sheet.
The final lift
Before moving the pastry to the tin, lift it entirely off the board and let it relax for thirty seconds. This prevents the dough from shrinking back when it hits the heat of the oven.
When it doesn't go to plan.
Use a wooden rolling pin; it grips the dough better than steel or marble and prevents sliding.
Always move from the middle toward the edges, never roll back and forth in a saw-like motion.
If the dough tears, patch it with a scrap of excess pastry, wet the edges slightly, and press it firmly to seal.
The ones that keep coming up.
Why does my pastry shrink in the oven?
The gluten has been stretched and is trying to snap back. Letting the rolled dough rest for fifteen minutes before baking allows the gluten to relax.
How do I know if I have used too much flour?
The dough will start to look dusty and pale, and the edges will begin to crack or fray as you roll.
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