Rolling very rich pastry
Asked on 24 Mar 2017 by kah22
Sometimes, especially when using very rich pastry dough, it's almost impossible to roll out the pastry. I know you can use two sheets of greeseproof paper and that does help.
However, I'm wondering if silicone paper, like bake o glide would be a better option, or maybe it is to thick.
What do you think?
Hello,
I’m so sorry but we haven’t tried rolling pastry between the liners but it’s worth having a go when your having a problem rolling rich pastry dough again.
Kind regards
Lindsey