Pastry Recipe

Instructions

1. Plain pastry is often made more flaky by chilling in the refrigerator until stiff.
2. Puff pastry must be chilled while being made to keep butter firm before shaping so it can be cut smoothly and before baking to make it rise.
3. Chill it on a tray under the chilling unit or in one ice tray on top of a tray of cubes in the chilling unit, or in a dripping pan with crushed ice cubes in a pan underneath, and more ice cubes in a pan that fits inside the pan containing the pastry.