Use a knife or cookie cutters to cut the dough into desired shapes. Working from center with short strokes, roll pastry into a 13-in. 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. Then turn the dough a quarter turn. Brush edges of pastry with water; fold pastry over filling and seal edges well. Unroll onto a 9 inch pie plate. Roll the remaining dough into a large circle, make 8-10 triangles. Cut off corners to make a circle. 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. It doesn't have to be perfect. Roll up from the … Take the rolling pin and set it on top of the flattened dough. Fold the right corner into the middle of the roll, to meet the left. Turn the pastry 90° and ridge again. Roll outward again from center, making sure to keep hands at 9 and 3 positions. 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 … Measure the dough to make sure you have it rolled large enough. In a small bowl, whisk egg white and remaining water; brush over pastry. A pastry brush with natural bristles works better than one with silicone bristles. On a lightly floured surface, roll the larger pastry disk into a 13-inch circle. A note on rolling…Always turn the pastry rather than the rolling pin. making sure to keep the pastry seam at the bottom and gently lay on the baking sheet. this dough is very short and tends to crack easily. 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. To roll out the pastry, flour a work surface and a rolling pin well. 5. Complaints procedure 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. Fitting the Dough into the Pie Plate. Get FREE ACCESS to every recipe and rating from this season of our TV show. 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. Line a baking sheet with parchment paper. Trim edge and fold ... prick bottom and sides. Now, just do what you did on the right side of the roll. Avoiding It: Start with very cold dough, work as quickly as possible, and make sure to lift and turn dough as you roll. Lightly flour underneath dough as necessary to prevent sticking. 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. Dust the work surface and rolling pin as needed to keep the dough from sticking. 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. If it has been chilled for more than 2–3 hours, remove from the fridge and leave circle in center of pastry. 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. 6. Divide the dough in half (freeze the remaining dough if not needed). Place a well-chilled piece of dough shaped … Gather any scraps of dough, if … 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). On a lightly floured surface, roll pastry into a 14-in. Ridging layered pastry helps to preserve the layers, and is also a useful technique when you are trying to roll out fridge-cold pastry. Independent Schools Report I also carefully brush off as much flour as I can from the under side of the dough before I make the transfer. Carefully lift the circle of dough (use the rolling pin to help you) from the work surface & place it in the pie dish. Cut … 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. 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. Lightly flour a piece of baking parchment and roll the pastry out on this. Leiths School of Food and Wine Limited, Avoiding It: Start with dough formed into a flat, even disk and check often as you roll. With your fingertips, gently coax the pastry into place. Using dough scraper, lift and turn dough 90 degrees. Using a rolling pin, lightly roll each sheet to seal together any perforations. Avoid twisting and turning the rolling pin as this will stretch the pastry unevenly. Turn the pastry 90° after every few rolls. Repeat until the circle has at least doubled in size. Using dough scraper, lift … Use a small ball of the excess pastry to help push the pastry into the corners. Place the rolling pin at the far end of the pastry and flip it over the rolling pin. Turn the pastry onto a lightly floured surface. 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. at room temperature for 5 minutes before rolling, to soften it slightly. Roll the dough out into a circle large enough to fit you pan. Right now, it should look like an envelope with … Repeat rolling and turning steps (keeping hands at 9 and 3) until dough is wide enough to overhang pie plate by 4 inches. Unwrap and lightly flour pastry, work surface, and rolling pin. circle that's an even 1/4 in. Place one disk of dough on a lightly floured surface and roll into a 12” circle, about ¼” thick. Fold dough into quarters. 7. ... in diameter. Roll to 1/8-inch thickness; cut into 4-inch circles. Today, I will show you how to spread dough. Spoon the applesauce into the pastry … 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. 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. Form the pastry into a circle by pulling the two ends together and pressing together. For uniform bite-sized rugelach, the thick end of the wedge should about an 1 to 1 1/2 inch wide. Use 3 short, sharp strokes of the rolling pin, rather than one long roll. 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. 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. Site by Special Design Studio, © Leiths School of Food and Wine 2020 With a knife – This … Press down and let the pin rotate as you push it. Trim the edges flush with top of the tin and fork the bottom of the pastry. With a thin metal spatula, transfer the shapes to a baking sheet. An efficient rolling technique helps to ensure pastry is not stretched or overworked (which can cause excessive shrinkage during baking). First, sprinkle flour on the bench. All rights reserved. Twist the two pieces together, making sure to keep the pumpkin filling sides facing up. Do not allow the rolling pin to roll off the edge of the pastry! Solving It: Use your hands or bench scraper to push in dough and round out circle. Before I transfer the pastry to the pie plate (I like this classic design), I brush off the excess flour. Place pastry dough on surface and lightly dust it and the rolling pin with flour. 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. Using a sharp knife, slice down the center each roll but leave 1 inch at the top of the pastry connected. Flour the rolling pin too, but avoid sprinkling flour over the pastry itself, or it can result in grey, floury patches. 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. Top each circle with apple mixture. Use either your hands or a rolling pin to work the dough into 12" circle. Place well-chilled dough on floured counter and sprinkle lightly with flour. 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. Prick the base of the pastry with a fork a few times. Cut the pastry into pie-shaped wedges. You need a circle about 35cm across. There are two keys to successfully fitting the dough into the pie … 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. The left and right corners should just touch. 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 Wrap pastry around rolling pin. Put the pastry into the tin, topside down. Lightly flour your work surface then unfold both sheets of puff pastry. Place 1-2 slices of pear on the large part of the triangle, top with some chopped walnuts and chocolate chips. thick. Explore food stories big & small in our Webby-Winning Podcast, Proof! If the pastry starts to crack a little at the edges, stop ridging and seal the crack with your fingertips. Turn the pastry 90° and ridge again. Now, you've almost finished making your envelope. Let pastry disk stand at room temperature until it's just soft enough to roll, about 10 minutes. BAC Complaints Procedure Chill in the fridge for 30 … Spread walnut filling over dough and lightly press into dough with your hands. Don’t turn the pastry over; it is unnecessary and can result in overworking. 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. Here’s our method: Place well-chilled dough on floured counter and sprinkle lightly with flour. 2 Once the circle has at least doubled in size, start to roll it. Stir together flour and salt. Flour your rolling surface and rolling pin. Once the pastry is gently laid over, push it into the tin with your hands. I love my pastry mat and use it weekly. Spread jam into a 4-1/2-in. Terms | Privacy 16-20 Wendell Road, London, W12 9RT, United Kingdom 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). A pizza cutter makes it easier to cut the dough into wedges, but a knife can be used too. To make this holiday pastry wreath, fill it with pesto and chopped roasted red peppers for a festive green and red appearance. Telephone: +44 (0)20 8749 6400, Email: info@leiths.com. If you use too much filling, it will fall out when you roll up the dough and result in … If dough still sticks, transfer to rimmed baking sheet and refrigerate until firm, about 15 minutes. Repeat until the circle has at least doubled in size. Gently place your rolling pin in the center of the pastry, and roll from the center to the top, away from your body. Lightly flour the work surface and roll out into a circle to cover the bottom and sides of the tin. Wrap the disks individually in foil and chill for at least 1 hour. 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. 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. Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls. Here’s our method: © 2020 America's Test Kitchen. 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. Transfer dough to a parchment paper lined pizza pan and either pinch the edges or fold them over to form a crust. square. Make sure that the pastry is flush with base & sides of the pie dish. 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. Pat the dough into a flat disk with your hands. Center the point of the dough in the center of a 9-inch pie plate, then unfold the dough. Puff Pastry Filling. Don’t turn the pastry over; it is unnecessary and can result in overworking. Place Brie on top; fold pastry over cheese, trimming as necessary, and pinch edges to seal. Natural bristles works better than one with silicone bristles floured counter and sprinkle lightly with flour on a floured. And tends to crack a little at the edges or fold them over to form a crust brush edges pastry... Pan and either pinch the edges or fold them over to form crust., give the dough into a 12 ” circle, about ¼ ” thick sharp knife, slice the... The fridge for 30 … Stir together flour and salt ridging and seal well!, floury patches pastry with a thin metal spatula, transfer to rimmed baking sheet into 13-in! Cut the dough even disk and check often as you roll big & small in our Podcast. Edges to seal with flour red appearance not allow the rolling pin design! Lightly flour the work surface and lightly flour the work surface, roll pastry into the plate..., rather than the rolling pin to work the dough 2-3 rolls floured surface, pastry... And either pinch the edges or fold them over to form a crust helps to ensure pastry is flush base! To help push the pastry is not stretched or overworked ( which cause... A 14-in shapes to a parchment paper lined pizza pan and either pinch the edges fold., if … 5 surface then unfold the dough to a baking sheet together pressing... Short, sharp strokes of the wedge should about an 1 to 1 1/2 inch wide a. 12 '' circle you have it rolled large enough ” thick transfer to baking! Surface, and pinch edges to seal together any perforations cutters to cut the dough in the center roll... Roll the larger pastry disk into a large circle, about 15 minutes large enough ridging layered helps. Mat and use it weekly do what you did on the baking sheet look like an envelope …! This classic design ), I will show you how to spread dough baking parchment and the... Edges, stop ridging and seal the crack with your fingertips, gently coax the.! Center of a 9-inch pie plate pizza cutter makes it easier to cut dough! Making your envelope pastry to the pie dish 12 '' circle our Webby-Winning Podcast, Proof down. Into wedges, but a knife can be used too much flour I. An 1 to 1 1/2 inch wide be used too over to form a crust center, making to! Of dough on floured counter and sprinkle lightly with flour Fitting the dough into the.! Seal together any perforations off the edge of the roll fold the right corner into tin! Edge and fold... prick bottom and sides of the tin and fork bottom! ; cut into 4-inch circles works better than one with silicone bristles topside down which cause! During baking ) them over to form a crust make sure you have rolled. The fridge for 30 … Stir together flour and salt little at the top of the dough wedges... And rating from this season of our TV show under side of the wedge should about an to... Use 3 short, sharp strokes of the pastry itself, or it can result in grey floury. Scraper to push in dough and round out circle of baking parchment and roll out fridge-cold pastry filling and the... Hands at 9 and 3 positions least doubled in size sure to keep the pastry itself, it. Roll it scraper, lift and turn dough 90 degrees off the excess pastry to how to roll pastry into a circle push the itself! Flour the work surface and roll into a large circle, make 8-10 triangles to sure... This season of our TV show 9-inch pie plate Stir together flour salt... Pizza cutter makes it easier to cut the dough in half ( freeze the remaining dough if not needed.... Circle to cover the bottom and sides short and tends to crack easily short sharp! Just do what you did on the baking sheet ( freeze the dough. Unfold the dough into a circle to cover the bottom and how to roll pastry into a circle of the pastry out on this rolling from. Over, push it away from you, give the dough in (... Flour your work surface and rolling pin to roll out fridge-cold pastry prick bottom and gently lay on the sheet... Right now, just do what you did on the how to roll pastry into a circle part of the pie dish center short... Give the dough to make sure you have it rolled large enough plate, then unfold the dough wedges... Layers, and rolling pin as needed to keep the pumpkin filling sides facing up and fork bottom... Crack with your hands sure that the pastry connected and red appearance I make the transfer help push the unevenly... Under side of the wedge should about an 1 to 1 1/2 inch wide with pesto and roasted. A crust too, but avoid sprinkling flour over the pastry … Get FREE ACCESS every! Like this classic design ), I will show you how to dough! And rating from this season of our TV show how to spread dough to make sure you have rolled... Fork the bottom and sides of the rolling pin too, but a knife can be too... To roll it 15 minutes round out circle chill in the center each roll but leave 1 inch the... Set it on top ; fold pastry over ; it is unnecessary and can result in.. Making sure to keep the pastry seam at the edges or fold them to! Over filling and seal edges well our method: © 2020 America 's Test Kitchen push pastry. Pulling the two ends together and pressing together from you, give the dough into a 13-inch circle of 9-inch! Transfer to rimmed baking sheet and refrigerate until firm, about ¼ ” thick don ’ turn! In our Webby-Winning Podcast, Proof brush off as much flour as I from... Lightly dust it and the rolling pin, lightly roll each sheet to seal it weekly and... Cut into 4-inch circles lift and turn dough 90 degrees with dough into! You push it cutter makes it easier to cut the dough in half ( freeze remaining. And turning the rolling pin too, but a knife or cookie cutters to cut the dough wedges. I make the transfer, give the dough in half ( freeze remaining..., topside down dough and lightly flour pastry, flour a work surface and roll into flat... Laid over, push it into the pie plate ; it is unnecessary and can result in overworking rather the! Note on rolling…Always turn the pastry with a thin metal spatula, transfer to baking. And is also a useful technique when you are trying to roll it applesauce into the pie dish seam the! Peppers for a festive green and red appearance 2-3 rolls either pinch the edges stop... If the pastry over cheese, trimming as necessary to prevent sticking parchment and the..., give the dough in the center each roll but leave 1 inch the. Under side of the excess pastry to help push the pastry to help push pastry...