The Critical Importance of Resting Times in Pastry Making

Diana's underestimated time requirements in her Parmesan and chive triangles demonstrate how even 60 years of baking experience cannot substitute for proper resting periods that pastry dough requires for optimal results. Resting times in pastry making serve multiple essential functions that directly impact final texture, shape retention, and ease of handling, making them non-negotiable steps rather than optional suggestions. The first rest period after mixing dough (minimum 45 minutes Diana rushed) allows gluten strands that developed during mixing to relax and lose their elasticity, preventing dough from shrinking back when rolled and preventing tough chewy texture in finished pastry. During this rest, butter firms up again after being worked into flour, making dough easier to roll without becoming greasy or sticky, while flour granules fully hydrate absorbing all available moisture creating more cohesive workable dough. Without adequate first rest, dough will be difficult to roll, will spring back constantly requiring extra rolling that toughens it, and will shrink dramatically during baking as tense gluten contracts. The second rest period after cutting shapes (30 minutes Diana omitted) is equally critical for ensuring cut pastries maintain their shape during baking rather than shrinking or distorting, allowing butter to firm completely so pastry holds clean edges and definition, and preventing uneven baking as warmer spots bake faster than chilled areas. Mary Berry's observation that Diana's triangles were irregular and not quite evenly baked directly resulted from skipping this second rest which caused some triangles to bake faster than others and to shrink unevenly. Proper resting also prevents butter from melting out before flour structure sets, which would create greasy rather than flaky results. When working with any pastry dough including puff pastry, shortcrust, or cheese pastries like Diana's, plan total time to include both rest periods rather than trying to rush through, keep dough well-chilled between 35-40°F throughout process, and if dough becomes too warm during rolling, return it to refrigerator for additional 10-15 minutes rather than persevering with soft dough. Competition pressure or time constraints do not eliminate the chemical and physical requirements of proper pastry development - the idea is good as Mary noted, but execution requires respecting these essential resting times that Diana's 60 years of experience should have taught her cannot be rushed regardless of familiarity with recipe.