Your Rolling Pin Might Be Ruining Your Puff Pastry
NEWS
By ANN MEYER
To keep your golden-brown flaky crust from collapsing while baking, be gentle with your rolling pin. The most typical mistake with puff pastry is to roll it over the edges.
While rolling out the dough is an essential part of shaping and sizing it, rolling over the edges of the puff pastry sheet can prevent the pastry from properly puffing up.
This can result in the edges being flattened and pressed shut. Rolled edges can stop the layers from separating and puffing, taking the air out of your pastry.
