Plaiting Pastry Techniques

Plaiting pastry creates an attractive presentation while showcasing the filling. The basic technique involves cutting strips along both sides of a filled pastry rectangle, leaving the center intact. Strips are then alternately folded over the filling in a criss-cross pattern. Key tips include keeping strips even in width for uniform appearance, not stretching the strips which causes shrinkage and tearing during baking, and ensuring strips are long enough to meet in the middle. The plait should be snug but not too tight - filling needs some room to expand. More elaborate plaits can create circular shapes or decorative patterns. A light egg wash before baking enhances browning and shine.