Need help with sweet pastry
What about it?
I've tried different recipes, cold butter, softened butter, creamed method or rubbed method. I've tried resting for 30 mins, overnight, 2 hours. Kneading a tiny bit, not kneading at all. Using a stand mixer, using hands. Every variable i can think of. The pastry is decent but its not perfect. It cracks on the outside when I go to roll it out instead of staying as one uniform shape. Cracks also develop when baking. It's not difficult to work with, but it's not super easy either.
I really want to make top tier sweet pastry which is easy to work with, doesn't crack and holds its shape. Send help
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