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 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!
So useful, thanks. Especially the words of encouragements! Any tips on rolling the dough into a square/rectangle? I always struggle with that!
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!
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