Hi, I need help with the rolling technique. 1. I did apply a few light even strokes on the dough to make sure the butter adheres a bit to the dough before rolling. After I roll, the dough seems to be stretched to the top and the bottom, leaving the thin layer of the dough or sometimes the dough was all around like borders. The consistency of the butter was ok. The butter was well sheeted and spread nicely but the dough itself tended to be pushed to the top/ bottom n sometimes on the sides. 2. After I folded the dough, when it came to the next rolling, it was not sheeted well. Instead of making a nice sharp rim, the bottom layers tended to stretch out more and create an uneven rim. Could u please explain the rolling technique to make sure that all the layers are rolled out evenly? I watched this Video, without any understanding. http://www.youtube.com/watch?NR=1&v=JpIx0th5tgg Thank you so much Cookie I think your dough may be too warm when you are laminating and rolling and your rolling pin may be a bit too heavy. I think having the dough at a better temperature will help you achieve that even rim. ~Amy

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