What is the function of using parchment paper or a silicone liner when baking pastries?

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The main idea is that parchment paper and silicone liners act as a nonstick barrier between the pastry and the pan, making release and handling easier. This barrier prevents dough from sticking so pastries come away cleanly without tearing, which is especially helpful for delicate shapes or sticky fillings. They also help with more even baking by reducing direct contact with hot metal, which can promote more uniform heat transfer to the bottom and prevent hotspots or soggy bottoms. Parchment is typically a silicone-coated paper, while silicone liners are reusable nonstick sheets, both serving the same purpose and making cleanup quicker.

They don’t add flavor to the pastry, they don’t extend baking time, and they don’t remove moisture from the dough; their role is all about sticking, handling, and even heat distribution.