Ingredients for the preparation
Frozen shortcrust pastry: 7 sheets of 230 g each
Preparing and cooking
Defrost shortcrust pastry in the fridge the day before cooking.
Preheat the oven.
Keep the shortcrust pastry sheets out of the fridge for 30 minutes. After that lay the sheets on the trays and punch them evenly with a fork or with a dough punch roller.
Cook following the parameters (see pdf).