Chilling Time for Pastry

Proper chilling is essential at multiple stages of pastry making and cannot be rushed. After mixing, dough needs to rest in the refrigerator to allow gluten to relax and butter to firm up - this makes rolling easier and prevents shrinkage. Between each set of folds in laminated pastry, chilling for at least 20-30 minutes keeps butter layers distinct and prevents them from melting into the dough. Before baking, a final chill helps the pastry hold its shape in the oven. If pastry becomes warm and sticky while working, return it immediately to the fridge. Working quickly in a cool kitchen helps, but chilling cannot be skipped or shortened significantly without compromising the final result.