zxcvbob > wrote in
:

> Hannah Gruen rote:
>> Key is a good non-stick surface to roll out. I started on a wood
>> breadboard. You have to use quite a bit of flour to keep from sticking.
>> Then they came out with the big Tupperware sheets, which are excellent
>> - they still make these. But my favorite is a big 24-inch square marble
>> slab, best of all. I use a standard wooden rolling pin. You need to use
>> enough flour on the sheet to avoid sticking, then sprinkle more on the
>> top of the dough and dust the pin also.
>
>
> I use a piece of freezer paper and roll the dough out on the shiny side
> with a liht sprinkling of flour. I've found that a 22-oz. beer bottle
> makes a great rolling pin. A wine bottle should work about as good but
> use one that has straight cylinderical sides like a longneck beer
> bottle.
>
> Best regards,
> Bob

I roll my pastry between two sheets of 18-inch wide pastic wrap. Adding
flour and turning the pastry is unnecessary. When finished, the top sheet
easily peels off and the bottom sheet allows easy transfer and placement of
the pastry to the pan. I use a heavy wooden rolling pin.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.