Pastry dough is sticking to my countertop when I roll it out -- help!
November 30, 2011 1:36 PM Subscribe
Pastry chefs: I'm making pastries with a very sticky cream cheese dough that needs to be rolled out thin. Advice on rolling without flouring too heavily with a granite countertop?
posted by SpecialK to food & drink (19 answers total) 1 user marked this as a favorite
I'm making a dozen boxes of a traditional bohemian Kolacky, which has a cream cheese and butter-based dough. It's very sticky. If you add too much flour to it, it puffs up. Worse, if you leave the dough the proper stickyness and then you flour it heavily when you're rolling it, you get sort of a 'lamination' effect where you've got two really thin layers of puffy dough with a thin layer of proper dough sandwiched between them.
I'm used to using my mother's large wooden pastry board to roll out the dough. It's designed to handle rolling out giant pie crust doughs. The wood does a good job of holding flour in place, so you only need a light dusting of flour to get the dough to get it to release after rolling it out thin.
Unfortunately, I have granite countertops and don't have a large wooden board.
What tricks can you share for rolling out a sticky dough without too much stickage or using too much flour? I'd be hesitant to add anything (like cooking spray) onto the countertop since the recipe doesn't have much in the way of oils on it.
Ideas I've had include using a stick of butter on the countertop and the flouring over the butter, which should give a bit of release, but would be a pain to clean up. I'm trying not to add additional ingredients.
(Recipe for the dough, if it helps: 16 oz cream cheese, 1/2 lbs butter, 2 c flour, 1 egg yolk, 2 T powdered sugar, 1/2 t baking powder.)