Rolling & Folding Puff Pastry

Each roll and fold of puff pastry is called a “turn”. Usually two turns are done at once, then the dough is chilled. Quick puff pastry is also turned, but fewer times than puff. The dough must be kept cool if its layers are not to stick during rolling. A marble slab is ideal, but any work surface can be chilled by setting a roasting pan filled with ice on the surface.