Turning the puff pastry

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Published 2014

When turning puff pastry we make 2 turns at once, then the puff pastry is rested for at least 1 hour before turning again.

Starting from the paton, the feuilletage classic and inverse both have 6 turns in total and the rough puff pastry has 4 turns in total.
Roll the paton to create a 60 x 30 cm (24 x 12 inch) rectangle. (1-3)
Brush off any excess flour with a pastry brush. (4)
Fold one short side over so that the edge lies at two-thirds of the length of the rectangle. (5)
Fold the other short side over this to make 3 layers. (6)
This is the first turn. (7)
Rotate the rectangle 90 degrees. (8)
Roll out again. (9)
Repeat the process of folding the paton (this is your second turn). (10)
Use two fingertips to make 2 indentations in one corner so that you will know how many turns you have completed. (11)
Wrap in cling film (plastic wrap) and put in the fridge to rest for 1 hour. Continue like this for as many turns as instructed.

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