Why do you have to put pastry in the fridge?

It is not always necessary to put pastry in the fridge, but doing so can help to improve its texture and make it easier to work with.

- Cold pastry is less likely to stick to surfaces. When pastry is warm, the fat in it begins to melt and it becomes more likely to stick to your hands, your rolling pin, and your baking sheet. By chilling the pastry, you can help to firm up the fat and make it less likely to stick.

- Cold pastry is easier to roll out. Rolling out pastry requires a light touch, and it can be difficult to achieve this when the pastry is warm and soft. Chilling the pastry makes it easier to roll out without tearing or shrinking.

- Cold pastry produces flakier results. When pastry is baked, the water in it turns to steam and creates bubbles. These bubbles cause the pastry to rise and create a flaky texture. Chilling the pastry helps to slow down the evaporation of the water, which results in more bubbles and a flakier pastry.

In general, it is best to chill pastry for at least 30 minutes before baking. However, you can chill it for longer if you need to. Pastry can be stored in the refrigerator for up to 3 days, or in the freezer for up to 2 months.