Rolling Out Puff Pastry
Step One
For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
Step Two
Place pastry dough on surface and lightly dust it and the rolling pin with flour.
Step Three
Roll pastry firmly, always rolling away from you. Give the dough 2-3 rolls.
Step Four
Then turn the dough a quarter turn.
Step Five
Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction, as this causes shrinkage.
Step Six
When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
Step Seven
Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5mm depth.
