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By Karen Morgan
Published 2014
This is a different kind of folding than what we discussed. In this case, folding refers to turning, or letter-folding, dough. This is a technique often used for puff pastry in which layers of butter alternate with thin layers of dough. Using a folding technique in recipes like my Pop-Tarts or quiche happens to replicate those incredibly thin layers of crust without the tedious layering of the butter.
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