Try and use only back and forwards rolling motions so the direction of your roll always stays the same and try and use nice even pressure. Some people also find a French style rolling pin (something with a taper) to be very helpful for this
Wow, I've just found this page. I love baking but I've always avoided puff pastry thinking it too complex/time consuming to do. Just made my first batch following your instructions; so simple!!!!!! Thanks for the brilliant, clear instructions!
So incredibly lost with pastry dough. Idk what I did but mine didn't rise at all almost. I found your post AFTER my attempt. I did a trifold. 4xs. Then refrigerated for 2 hours. Rolled out and used for cinnamon rolls at 400degrees. Chilled before baking. They never puffed. I feel so defeated
You can absolutely make a larger batch, and yes you will need to roll it longer and wider. If you've made the smaller batch before try and keep the thickness of the dough and butter the same and use that as your guide for rolling out dimensions
I felt this was a good straightforward explanation. First attempt was a great success (hopefully not beginners' luck!). And your right; rolling out puff pastry can be therapeutic
Thank you for sharing those tips, I finally feel ready to try!
The most important thing I can advise you is, if in doubt rest the dough in the fridge
So useful, thanks. Especially the words of encouragements! Any tips on rolling the dough into a square/rectangle? I always struggle with that!
Try and use only back and forwards rolling motions so the direction of your roll always stays the same and try and use nice even pressure. Some people also find a French style rolling pin (something with a taper) to be very helpful for this
The only problem with this recipe is that now I've tried it .. I'm not happy with shop bought flaky pastry.
Wow, I've just found this page. I love baking but I've always avoided puff pastry thinking it too complex/time consuming to do. Just made my first batch following your instructions; so simple!!!!!! Thanks for the brilliant, clear instructions!
So incredibly lost with pastry dough. Idk what I did but mine didn't rise at all almost. I found your post AFTER my attempt. I did a trifold. 4xs. Then refrigerated for 2 hours. Rolled out and used for cinnamon rolls at 400degrees. Chilled before baking. They never puffed. I feel so defeated
I love your recipe! so good! If I wanna make a bigger batch, do I roll it wider or should I just make each one individually? Thanks!
You can absolutely make a larger batch, and yes you will need to roll it longer and wider. If you've made the smaller batch before try and keep the thickness of the dough and butter the same and use that as your guide for rolling out dimensions
Hi Edd,
I'm looking forward to trying this. How thick should the square of butter be? About one centimetre? Thanks!
I felt this was a good straightforward explanation. First attempt was a great success (hopefully not beginners' luck!). And your right; rolling out puff pastry can be therapeutic