Butter temperature plays a big role in how your pastry turns out. Getting it just right can be a bit challenging.

Flaky Pastry:

• This type uses cold butter, which helps create nice, separate layers.
• If the butter is too warm, it mixes too much with the flour, making the pastry less flaky.

Tender Pastry:

• This kind usually uses softened butter to mix everything smoothly.
• If you work the dough too much or if the butter is too cold, the pastry can become tough.

Solution:

• Keep an eye on how warm or cold your butter is.
• Chill or soften it as needed, and try not to overwork the dough. This will help you get the best texture!