to roll out thinly, it is imperative to use CORN FLOUR sprinkled on when rolling. i read this somewhere, maybe someone else's review, but it works a treat! when stored with flour it will just eventually get pasty and sticky (and doesn't even roll out as thinly)but corn flour is what they use when you buy them ready made. i made a lot, and put them in the freezer. corn flour. mine looked professional. it was perfect. another tip, roll out this and other pastry doughs, pie crusts etc, between a clean old bed sheet (or a pillowcase). i cut a rectangle, put the dough in the middle, fold over the cloth and use the rolling pin over it. you will be surprised. it prevents the dough from sticking to counter tops and just makes it easier in general. have fun!
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to roll out thinly, it is imperative to use CORN FLOUR sprinkled on when rolling. i read this...