The Common Rolling Pin Mistake That Deflates Puff Pastry - Chowhound

If you've ever eaten a savory vegetable tart, you can likely recall its texture fondly. The layered pastry may have been tall yet airy, delicate yet crispy (but not crunchy, as the two textures are actually rather different). The first buttery bite may have even practically melted in your mouth. This symphony of sensations is thanks to the lamination process of puff pastry dough, namely how baking affects it.…