Lots going wrong here, but the problem at the center of it all is a lack of elasticity in my dough. This stems from the fact that it’s so darn rich. All the fat is lubricating the gluten (protein) molecules in the dough, preventing them from linking up with one another and forming a stretchy network.
Without that elasticity the dough doesn’t pull out into a thin enough sheet, and that has implications for everything from the number of layers in the roll to the way the dough lays down when I shape my little shells here. It affects the browning and of course the taste which is short crust-like, not puff pastry-like. Too firm, too crumbly, too greasy. I’m gonna cut the fat in half and see what that buys me.