I don't have a lot of strength in my hands. I use my stand mixer with paddle to knead the dough. Instead of all the folding and rolling I use cold butter and grate it with a Box grater. I add it 1 tbsp at a time to the dough at the end...mix it in well each time on low speed. Saves my hands and it works for me! I get nice moist flaky layers of pastry. I also use an instant read thermometer and gauge the finished dough to 180 degrees. I wish baking recipes would include an internal temperature. I never relay on my oven and an exact time. Since everyone's oven seems different baking wise. When it starts to smell done I take its temperature. Also to the person who had grainy tasting filling from using cottage cheese...use organic Horizon or Organic Valley cottage cheese....not grainy at all. Some organic brands that I won't name are grainy but not those two brands. All non organic cottage cheese is grainy in the brands available where I shop.

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