What is the trick of rose pastry?

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1. The tips for rose pastry are as follows:

   • Freshness of dough: Fresh dough must be used for pastry, otherwise the dough may crack and the shape of the pastry may not be smooth.
   • Consistency of the stuffing: The mortar should not be too dry or too watery; The slurry softens the dough and may cause the pastries to fall apart.
   • amount of sauce: The filling sauce should be spread into the dough in a proportional manner.
   • winding technique: The phyllo dough should be divided into two, the filling should be placed at the end and wrapped in a roll. The roll should be rotated around itself to give it a rose shape. The winding should neither be too tight nor too loose; Otherwise, the inside may not be cooked or the pastry may fall apart.
   • Baking degree: Pastry should be baked in a preheated oven at 180-190°C. Since the cooking time may be shorter in a fan oven, pastries need to be checked frequently.

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