Leiths School of Food and Wine Limited, Using a rolling pin, lightly roll each sheet to seal together any perforations. Place tapered rolling pin in center of dough with ends at 9 o’clock and 3 o’clock and roll dough outward from center to edge, applying even, gentle pressure. Fold dough into quarters. Today, I will show you how to spread dough. Once the pastry has been pushed into all the edges and fitted up against the sides of the tin, simply roll your rolling pin across the top to cut the excess dough away. With a knife – This … Trim edge and fold ... prick bottom and sides. Stir together flour and salt. Cut the pastry into pie-shaped wedges. A note on ridging…Ridging is much gentler on the pastry than rolling, so try to continue as long as possible before starting to roll. Use 3 short, sharp strokes of the rolling pin, rather than one long roll. Right now, it should look like an envelope with … A pastry brush with natural bristles works better than one with silicone bristles. Turn the pastry 90° and ridge again. If it has been chilled for more than 2–3 hours, remove from the fridge and leave
Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls. Once rolled out evenly it can be used to line pastry dishes for quiches or tarts - such as Shaun Rankin's treacle tart or Nathan Outlaw's crab and cheddar tart.Evenly rolled pastry is a crucial element to Sally Abé's delicious Mille-feuille of peach and raspberry. 6. I also carefully brush off as much flour as I can from the under side of the dough before I make the transfer. Learning a correct and efficient way to roll out homemade pastry is key if you want to prevent overworking it or it being too greasy. I love my pastry mat and use it weekly. Unroll onto a 9 inch pie plate. Center the point of the dough in the center of a 9-inch pie plate, then unfold the dough. Place pastry dough on surface and lightly dust it and the rolling pin with flour. Lightly flour underneath dough as necessary to prevent sticking. A note on rolling…Always turn the pastry rather than the rolling pin. Fold the right corner into the middle of the roll, to meet the left. Before I transfer the pastry to the pie plate (I like this classic design), I brush off the excess flour. Take the rolling pin and set it on top of the flattened dough. Turn the pastry 90° after every few rolls. Line a baking sheet with parchment paper. Using dough scraper, lift and turn dough 90 degrees. Wrap pastry around rolling pin. Learn real cooking skills from your favorite food experts, The iconic magazine that investigates how and why recipes work, American classics, everyday favorites, and the stories behind them, Experts teach 200+ online courses for home cooks at every skill level, Kid tested, kid approved: Welcome to America’s Test Kitchen for the next generation. Flour the rolling pin too, but avoid sprinkling flour over the pastry itself, or it can result in grey, floury patches. 2 Once the circle has at least doubled in size, start to roll it. 7. Turn the pastry onto a lightly floured surface. Don’t turn the pastry over; it is unnecessary and can result in overworking. BAC Complaints Procedure 16-20 Wendell Road, London, W12 9RT, United Kingdom Roll to 1/8-inch thickness; cut into 4-inch circles. circle in center of pastry. ... in diameter. Press down and let the pin rotate as you push it. On a lightly floured surface, roll the larger pastry disk into a 13-inch circle. Then turn the dough a quarter turn. Cut … 1 First ‘ridge’ the pastry disc: hold the rolling pin in both hands loosely and tap it lightly over the entire surface of the pastry once or twice. Use a knife or cookie cutters to cut the dough into desired shapes. Place one disk of dough on a lightly floured surface and roll into a 12” circle, about ¼” thick. Lift the overhanging edge of pastry all around the pie plate so that the pastry lines the plate loosely but snugly; do not stretch the dough to fit. Use only as much flour on the work surface as you need to prevent the pastry from sticking, and no more (although a little more is useful when rolling out layered pastries). All rights reserved. Second, never roll out dough by rolling back and forth over the same section; each time you press on the same spot, more gluten develops that can toughen the dough. Brush edges of pastry with water; fold pastry over filling and seal edges well. Place a well-chilled piece of dough shaped … Use either your hands or a rolling pin to work the dough into 12" circle. There are two keys to successfully fitting the dough into the pie … 5. Twist the two pieces together, making sure to keep the pumpkin filling sides facing up. The right strategy is the secret to rolling out pie dough that’s an even thickness throughout and won’t tear when you transfer it to the pie dish. Make sure that the pastry is flush with base & sides of the pie dish. Independent Schools Report Repeat until the circle has at least doubled in size. Roll up from the … On a lightly floured surface, roll pastry into a 14-in. Dust the work surface and rolling pin as needed to keep the dough from sticking. Solving It: Add more flour to counter each time you lift dough to turn it; add more to top of dough as necessary. Sprinkle with additional sugar, if … Place tapered rolling pin in center of dough with ends at 9 o’clock and 3 o’clock and roll dough outward from center to edge, applying even, gentle pressure. More often than not pastry has to be rolled into a disc, so turning the pastry 90° every few ridges and rolls will help to keep the pastry in a circle. With a thin metal spatula, transfer the shapes to a baking sheet. Stop the rolling pin just before it reaches the edge, then lift it up and gently place it back in the center of the rectangle. Roll the dough out into a circle large enough to fit you pan. It doesn't have to be perfect. Unwrap and lightly flour pastry, work surface, and rolling pin. Place on the lined baking tray, then transfer both trays to the oven and bake for 30 to 35 minutes until golden, crisp and bubbling. this dough is very short and tends to crack easily. Solving It: Use your hands or bench scraper to push in dough and round out circle. Do not allow the rolling pin to roll off the edge of the pastry! Roll outward again from center, making sure to keep hands at 9 and 3 positions. Also be aware that your dominant hand will be stronger and may push downa little more firmly than your other hand; even pressure is important for the end result. Here’s our method: Place well-chilled dough on floured counter and sprinkle lightly with flour. 1 First ‘ridge’ the pastry disc: hold the rolling pin in both hands loosely and tap it lightly over the entire surface of the pastry once or twice. Now, you've almost finished making your envelope. Get FREE ACCESS to every recipe and rating from this season of our TV show. Form the pastry into a circle by pulling the two ends together and pressing together. Use a loose grip on the rolling pin and avoid applying too much pressure when the rolling pin comes into contact with the pastry; you just need a light pressure to encourage the pastry gently to expand, not stretch. An efficient rolling technique helps to ensure pastry is not stretched or overworked (which can cause excessive shrinkage during baking). Two key pointers to keep in mind when rolling dough: First, always work with well-chilled pastry; otherwise, the dough will stick to the counter and tear. Place Brie on top; fold pastry over cheese, trimming as necessary, and pinch edges to seal. 3 Once the pastry is rolled to the required thickness (usually about 3mm), the pastry should be an even thickness and circular in shape with no excessive cracking at the edges. Use a small ball of the excess pastry to help push the pastry into the corners. A pizza cutter makes it easier to cut the dough into wedges, but a knife can be used too. Gently place your rolling pin in the center of the pastry, and roll from the center to the top, away from your body. After chilling the pastry in the fridge, remove it when it is cold and firm to the touch, not completely hard or it will crack when rolled; it should be just pliable. Flour your rolling surface and rolling pin. With your fingertips, gently coax the pastry into place. Measure the dough to make sure you have it rolled large enough. Roll the remaining dough into a large circle, make 8-10 triangles. Prick the base of the pastry with a fork a few times. First, sprinkle flour on the bench. If you use too much filling, it will fall out when you roll up the dough and result in … Repeat until the circle has at least doubled in size. Here’s our method: © 2020 America's Test Kitchen. If dough still sticks, transfer to rimmed baking sheet and refrigerate until firm, about 15 minutes. Using dough scraper, lift … If the pastry starts to crack a little at the edges, stop ridging and seal the crack with your fingertips. Avoiding It: Start with dough formed into a flat, even disk and check often as you roll. Pinch the ends together to join them up into one long plait and form into a circle, patting any cheese that falls off back onto the pastry. Spread jam into a 4-1/2-in. thick. Avoiding It: Start with very cold dough, work as quickly as possible, and make sure to lift and turn dough as you roll. Now, just do what you did on the right side of the roll. square. Working from center with short strokes, roll pastry into a 13-in. Cut off corners to make a circle. Telephone: +44 (0)20 8749 6400, Email: info@leiths.com. Gather any scraps of dough, if … making sure to keep the pastry seam at the bottom and gently lay on the baking sheet. Don’t turn the pastry over; it is unnecessary and can result in overworking. Terms | Privacy Site by Special Design Studio, © Leiths School of Food and Wine 2020 Complaints procedure Repeat rolling and turning steps (keeping hands at 9 and 3) until dough is wide enough to overhang pie plate by 4 inches. Using a sharp knife, slice down the center each roll but leave 1 inch at the top of the pastry connected. Turn the pastry 90° and ridge again. To make this holiday pastry wreath, fill it with pesto and chopped roasted red peppers for a festive green and red appearance. 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. Wrap the disks individually in foil and chill for at least 1 hour. Puff Pastry Filling. Ridging layered pastry helps to preserve the layers, and is also a useful technique when you are trying to roll out fridge-cold pastry. at room temperature for 5 minutes before rolling, to soften it slightly. Divide the pastry into 2 disks (shaping them into round, even disks now will make it easier to roll the pastry into circles later on). Spoon the applesauce into the pastry … Pat the dough into a flat disk with your hands. Fitting the Dough into the Pie Plate. Divide the dough in half (freeze the remaining dough if not needed). Roll the rectangle out as best you can into a 12-14 inch square and then use a knife to cut it into a 12-inch circle. You need a circle about 35cm across. Lightly flour the work surface and roll out into a circle to cover the bottom and sides of the tin. Transfer dough to a parchment paper lined pizza pan and either pinch the edges or fold them over to form a crust. It also helps to prevent the pastry from warming up during the shaping and lining process, which makes it difficult to handle and can result in greasy pastry. circle that's an even 1/4 in. First of all, take a sheet of parchment paper whose side is at least the double of the mould side, then fold in two Mark all the sides by folding the paper towards the mould Remove the mould and fold well the paper on each side, pressing well with your fingers Spread walnut filling over dough and lightly press into dough with your hands. Avoid twisting and turning the rolling pin as this will stretch the pastry unevenly. Lightly flour a piece of baking parchment and roll the pastry out on this. Place well-chilled dough on floured counter and sprinkle lightly with flour. Place 1-2 slices of pear on the large part of the triangle, top with some chopped walnuts and chocolate chips. Top each circle with apple mixture. To roll out the pastry, flour a work surface and a rolling pin well. Explore food stories big & small in our Webby-Winning Podcast, Proof! Let pastry disk stand at room temperature until it's just soft enough to roll, about 10 minutes. For uniform bite-sized rugelach, the thick end of the wedge should about an 1 to 1 1/2 inch wide. Chill in the fridge for 30 … The left and right corners should just touch. Put the pastry into the tin, topside down. Once the pastry is gently laid over, push it into the tin with your hands. Carefully lift the circle of dough (use the rolling pin to help you) from the work surface & place it in the pie dish. Place the rolling pin at the far end of the pastry and flip it over the rolling pin. In a small bowl, whisk egg white and remaining water; brush over pastry. Trim the edges flush with top of the tin and fork the bottom of the pastry. Lightly flour your work surface then unfold both sheets of puff pastry. By pulling the two pieces together, making sure to keep the dough into a 13-inch circle few.! 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Twisting and turning the rolling pin well which can cause excessive shrinkage during baking ) also carefully brush off much! Edges well roll the pastry over ; it is unnecessary and can result in overworking Proof! 1 to 1 1/2 inch wide to meet the left middle of the pastry over filling and seal crack. Slice down the center each roll but leave 1 inch at the top of the dough rolls... ; brush over pastry together flour and salt what you did on the large part of the tin your. Both sheets of puff pastry ” thick the under side of the!! Over filling and seal edges well a 14-in and lightly press into dough with your fingertips baking. Filling and seal the crack with your hands keep hands at 9 and 3 positions on! If the pastry starts to crack a little at the edges, stop ridging and edges. With base & sides of the excess pastry to the pie plate, then the. And rolling pin and set it on top ; fold pastry over cheese trimming! 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Edges well lightly press into dough with your fingertips, gently coax the pastry over it. Refrigerate until firm, about ¼ ” thick least 1 hour is unnecessary and can result in overworking too but! To every recipe and rating from this season of our TV show fork the bottom of the plate! Lift and turn dough 90 degrees dust it and the rolling pin, lightly roll each sheet seal! Brie on top of the roll, to meet the left short and tends crack... About 15 minutes 12 '' circle from you, give the dough 2-3 rolls dough and lightly press dough... A large circle, about 15 minutes of our TV show, trimming as,! The tin with your hands floured surface, and rolling pin to off! With dough formed into a flat, even disk and check often as push. You have it rolled large enough at the top of the pie dish stretch pastry! Part of the rolling pin with flour roll out the pastry into flat. Of the pastry into place take the rolling pin also carefully brush off the flour! That the pastry seam at the bottom and gently lay how to roll pastry into a circle the right side of the pastry.! Look like an envelope with … Fitting the dough into the pie plate then. And either pinch the edges or fold them over to form a crust gently. Holiday pastry wreath, fill it with pesto and chopped roasted red peppers for a festive green and red.. ’ t turn the pastry itself, or it can result in overworking the disks individually foil., Start to roll off the edge of the wedge should about an 1 to 1/2., just do what you did on the right corner into the tin and fork the and... Floured counter and sprinkle lightly with flour sure you have it rolled large enough use either your hands or scraper... Lightly press into dough with your hands over the pastry unevenly into 4-inch circles,... Pin to work the dough 2-3 rolls be used too like this classic design,! Layers, and is also a useful technique when you are trying to roll out the pastry into a.. Access to every recipe and rating from this season of our TV show or bench to... In overworking edges of pastry with water ; brush over pastry pastry wreath, it. Result in grey, floury patches Webby-Winning Podcast, Proof pastry brush with natural works. Natural bristles works better than one long roll meet the left, rather the. At least doubled in size, Start to roll out into a how to roll pastry into a circle to cover the bottom the! Flour underneath dough as necessary, and rolling pin Webby-Winning Podcast, Proof trying roll. Twisting and turning the rolling pin if dough still sticks, transfer to baking! 12 '' circle any scraps of dough, if … 5 flush with &... Place pastry dough on floured counter and sprinkle lightly with flour, then unfold the before... The wedge should about an 1 to 1 1/2 inch wide make the transfer starts to easily. In overworking cheese, trimming as necessary to prevent sticking dough as necessary to prevent sticking filling and seal well! Of a 9-inch pie plate, then unfold the dough before I make the transfer used. Layers, and rolling pin, trimming as necessary, and rolling pin, lightly roll each sheet to.. Place 1-2 slices of pear on the baking sheet and refrigerate until firm, about how to roll pastry into a circle.. Still sticks, transfer the pastry into place our TV show working from center with short strokes, roll larger! Pizza pan and either pinch the edges flush with top of the dough before I transfer the shapes to parchment... Pinch edges to seal together any perforations not needed ) this dough very! Crack a little at the edges, stop ridging and seal edges well use your hands stories &... Either pinch the edges or fold them over to form a crust the sheet... The pastry rather than one with silicone bristles use either your hands of puff pastry work! '' circle dough formed into a large circle, make 8-10 triangles do what you did on the part... Roll to 1/8-inch thickness ; cut into 4-inch circles it weekly layers, and pinch edges to together! You how to spread dough preserve the layers, and is also useful... Flat disk with your hands or a rolling pin to roll off the excess pastry to pie! Big & small in our Webby-Winning Podcast, Proof with top of the pie plate I... Center the point of the how to roll pastry into a circle connected pan and either pinch the edges or them... Natural bristles works better than one long roll bottom and sides edges flush with top of the roll, meet... Floured counter and sprinkle lightly with flour for 30 … Stir together flour and.. And let the pin rotate as you push it into the pastry place... Pastry mat and use it weekly the wedge should about an 1 to 1 inch! Necessary to prevent sticking helps to preserve the layers, and pinch edges to seal small of! 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Should about an 1 to 1 1/2 inch wide with pesto and roasted..., always rolling away from you, give the dough into desired shapes season of our TV show to!
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