We're glad you gave this a try! Butter oozing out of a laminated dough is generally caused by an error in temperature. It could have been that your butter was too soft, or that your dough was too soft or warm, or that the room was too warm. Ideally, work in a place that is about 65-70 degrees and have the dough and butter around the same temp. Chilling if the dough seems sticky or soft can offset the softness, but if you chill it too long, the butter will get harder than the dough and then you need to let it warm up so you don't shatter the butter within the dough. That will also cause meltout. To minimize a rising center, dock the pastries (like how PJ pressed the center of that last perfect Danish just before she filled and baked it). Use a sharp knife and cut cleanly so the edges of each piece are not sealed together and the dough can rise to its full height. Please give our Baker's Hotline a call about this one- it's one of my very favorite topics! Happy baking! Laurie@KAF

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