FOOD NEWS
Ree Drummond's 'Typewriter Technique' For Rolling Pastry
By Kalea Martin
Pastries that require any sort of rolling or folding can often be a challenge — if you roll the dough up too tightly, the middle will protrude out when baking, and if you don't roll it tight enough, the pastry will not hold its shape. Luckily there's a way to circumvent these issues using what celebrity chef Ree Drummond calls a "typewriter technique."
Demonstrating her technique in an episode of "The Pioneer Woman," Drummond shares that instead of rolling the dough in a smooth fashion, she "types" on it like a typewriter until it folds into itself, creating a perfectly rolled up pastry. Because rolled pastries require a delicate touch, it makes sense that using only your fingertips to handle the dough would be effective.
As an extra precaution, Drummond says that she finishes off the technique by pinching the edges of the dough to form a seam, then rotating the pastry so the seam is on the bottom. After it gets cut and baked, the results speak for themselves.