BK3002_AT1_KQ_TQM_v1 Below are 4 (four) common faults which occur when rolling pastry. Match the faults to the pastry in the table. Three (3) faults apply to each pastry. The pastry shrinks because it was not relaxed when rolling between turns. The pastry shrinks because it was not relaxed after the final rolling and before cutting. The pastry is over-worked when rolling and becomes too soft to handle. The pastry tears due to rapid reduction in thickness. Pastry Faults Puff pastry Short pastry