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. 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. Roll to 1/8-inch thickness; cut into 4-inch circles. Let pastry disk stand at room temperature until it's just soft enough to roll, about 10 minutes. thick. Trim the edges flush with top of the tin and fork the bottom of the pastry. circle that's an even 1/4 in. Then turn the dough a quarter turn. Spread walnut filling over dough and lightly press into dough with your hands. If the pastry starts to crack a little at the edges, stop ridging and seal the crack with your fingertips. Right now, it should look like an envelope with … Do not allow the rolling pin to roll off the edge of the pastry! Prick the base of the pastry with a fork a few times. 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. Using a sharp knife, slice down the center each roll but leave 1 inch at the top of the pastry connected. Lightly flour your work surface then unfold both sheets of puff pastry. To make this holiday pastry wreath, fill it with pesto and chopped roasted red peppers for a festive green and red appearance. Ridging layered pastry helps to preserve the layers, and is also a useful technique when you are trying to roll out fridge-cold pastry. Here’s our method: Place well-chilled dough on floured counter and sprinkle lightly with flour. Repeat rolling and turning steps (keeping hands at 9 and 3) until dough is wide enough to overhang pie plate by 4 inches. Flour the rolling pin too, but avoid sprinkling flour over the pastry itself, or it can result in grey, floury patches. Lightly flour the work surface and roll out into a circle to cover the bottom and sides of the tin. 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. Turn the pastry 90° and ridge again. Repeat until the circle has at least doubled in size. Use a knife or cookie cutters to cut the dough into desired shapes. Dust the work surface and rolling pin as needed to keep the dough from sticking. On a lightly floured surface, roll pastry into a 14-in. Brush edges of pastry with water; fold pastry over filling and seal edges well. Use either your hands or a rolling pin to work the dough into 12" circle. Center the point of the dough in the center of a 9-inch pie plate, then unfold the dough. A note on rolling…Always turn the pastry rather than the rolling pin. Flour your rolling surface and rolling pin. Site by Special Design Studio, © Leiths School of Food and Wine 2020 Cut off corners to make a circle. If it has been chilled for more than 2–3 hours, remove from the fridge and leave 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 … 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. Divide the dough in half (freeze the remaining dough if not needed). Turn the pastry 90° after every few rolls. 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. Fitting the Dough into the Pie Plate. making sure to keep the pastry seam at the bottom and gently lay on the baking sheet. Take the rolling pin and set it on top of the flattened dough. Roll the dough out into a circle large enough to fit you pan. Cut the pastry into pie-shaped wedges. With a knife – This … With a thin metal spatula, transfer the shapes to a baking sheet. 16-20 Wendell Road, London, W12 9RT, United Kingdom 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. Using dough scraper, lift … There are two keys to successfully fitting the dough into the pie … All rights reserved. 7. 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. Turn the pastry 90° and ridge again. Place the rolling pin at the far end of the pastry and flip it over the rolling pin. Working from center with short strokes, roll pastry into a 13-in. at room temperature for 5 minutes before rolling, to soften it slightly. Place pastry dough on surface and lightly dust it and the rolling pin 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. Terms | Privacy Place Brie on top; fold pastry over cheese, trimming as necessary, and pinch edges to seal. Avoid twisting and turning the rolling pin as this will stretch the pastry unevenly. Once the pastry is gently laid over, push it into the tin with your hands. Get FREE ACCESS to every recipe and rating from this season of our TV show. Roll outward again from center, making sure to keep hands at 9 and 3 positions. 6. Put the pastry into the tin, topside down. Explore food stories big & small in our Webby-Winning Podcast, Proof! Here’s our method: © 2020 America's Test Kitchen. Gather any scraps of dough, if … Roll up from the … Trim edge and fold ... prick bottom and sides. this dough is very short and tends to crack easily. Gently place your rolling pin in the center of the pastry, and roll from the center to the top, away from your body. Don’t turn the pastry over; it is unnecessary and can result in overworking. With your fingertips, gently coax the pastry into place. Fold the right corner into the middle of the roll, to meet the left. Cut … Complaints procedure Spoon the applesauce into the pastry … BAC Complaints Procedure 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. Fold dough into quarters. Using dough scraper, lift and turn dough 90 degrees. 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). An efficient rolling technique helps to ensure pastry is not stretched or overworked (which can cause excessive shrinkage during baking). 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. Leiths School of Food and Wine Limited, A pastry brush with natural bristles works better than one with silicone bristles. Top each circle with apple mixture. Wrap the disks individually in foil and chill for at least 1 hour. 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. Sprinkle with additional sugar, if … Avoiding It: Start with very cold dough, work as quickly as possible, and make sure to lift and turn dough as you roll. Press down and let the pin rotate as you push it. 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