Place the dough on top, dust with icing sugar, then cover with another sheet of greaseproof paper. Roll the pastry between the sheets of greaseproof paper to a thickness of 1-2mm. (If you are ...
Wrap the dough in cling film and leave to rest in ... of rolled pastry and place a large baking sheet on top. Bake the pastry sheets for 10-15 minutes, or until golden-brown and crisp.
Stella Totino is a former Pastry Chef turned writer, and now also a food scholar. With over five years of experience in restaurants, she knows a thing or two about the best ingredients and tools ...
however it is also common to use shortcrust on the bottom with flaky pastry on top. I find the frozen sheets available in the supermarket are better to work with than frozen rolled pastry and they ...