Tips for handling puff pastry? : AskCulinary
So I have been messing round with puff pastry dough, and I am discovering it quite tough to take care of and form to make snacks.
I to find that after operating with it, some portions (esp. edges) dry out, whilst different portions are so sticky that it is unimaginable to chop or form. To save you the sticking, I mud with flour, however that turns out to result in the drying out phase (which may be unimaginable to form).
I am the usage of store-bought dough (TJ’s, that I lately ran out of), and I will be able to get Dufour’s when wanted. I defrost within the refrigerator in a single day.
Being in a tiny studio, I do not need an actual paintings floor, so I take advantage of a metal oven pan dusted with flour. Is that the principle drawback? Should I simply get an enormous picket board or one thing that may take care of a complete pastry sheet?