Jeni Wright, Eric Treuille, Le Cordon Bleu

Turning the Dough

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
Puff pastry dough needs to be rolled, folded and turned a total of six times if it is to puff up and separate into layers. Mark the dough every “second” turn before chilling.
  1. Give the square a quarter turn so that the exposed edge is on your right, as if the dough were a book. Gently press the edges to seal.

  2. Roll out the dough into a 20- x 45-cm rectangle. Fold it again into thirds; seal edges. Chill for 30 minutes. Repeat rolling, folding and turning twice more.

Marking the dough
Use your fingers to record how many turns you make.