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Rolling pastry dough

David Ross

By David Ross
in Pastry & Baking

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LindaK

LindaK

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Lately I've started rolling out my pastry dough on one of my Silpat silicone baking sheets. No need to use extra flour to keep it from sticking, and if you need to rotate the dough to roll it out evenly, you can just turn the mat. No sticking, less flour, quick and easy turns--overall it minimizes the chance of overworking the dough. And if for some reason you need to put the rolled-out dough in the fridge before proceeding to the next step, having the dough on the mat makes it a breeze.

I usually throw it in the freezer for 10 minutes beforehand, too--not sure it helps but why not.


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