Stop Kneading If You Want Flaky Pastry

Most people think kneading always improves dough. For pastry, that belief quietly ruins flakiness. Overworking dough pushes butter into the flour too early, stopping steam layers from forming in the oven. The result is dense pastry instead of light, crisp layers. This short breaks down why less handling creates better texture — and why doing “more” actually makes things worse. Once you see it, you’ll never knead pastry dough the same way again.

Watch till the end — would you still knead next time?

Disclaimer : This video is for educational and informational purposes only.

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Видео Stop Kneading If You Want Flaky Pastry канала Facts Retold