Single-Fold

In the single-fold method, the roll-in is rolled into a rectangle that is half the size of the dough square or rectangle, and placed on one half of the dough, then the other half of the dough is folded over it and the edges are sealed to completely encase the roll-in fat. To administer a single-fold, divide the sheet of dough visually in half, and fold the dough over itself to form two layers. This type of fold doubles the number of layers in the pastry.