On a very lightly rice-floured board, gently knead the dough ... will make the pastry much less elastic and easier to roll. When it has chilled enough, roll it out (between two sheets of parchment ...

Gluten is important for making puff pastry because you want to create strong sheets of elastic dough during the lamination ...

This resting period lets the gluten in the flour relax, setting the stage for those dreamy, flaky layers. Here's where the ...