Good pastry is flaky, tender, delicate and evenly browned.
To achieve this result the cook must be quick and light handed. Flakiness in pastry is caused by many tiny particles of fat which are surrounded and separated by flour. During baking each fat particle melts to form a delicate flake. However, slow, rough handling of the dough may cause these particles to melt and blend with the flour to form a solid mass, which after baking is tough to the taste. Chilled ingredients are important for success.