folded easy puff pastry

“Laminating dough” is the process of folding and rolling butter into dough over and over again to create super-thin layers. It’s used in puff pastry, danishes, croissants and more. To laminate dough, you can follow these steps:

  1. On a well-floured surface, roll the dough out into a large rectangle.
  2. Fold the dough lengthwise like you would a business letter— bring the bottom third of the dough up and the top third of the dough down over on top.
  3. Flip the dough over so it’s seam side-down and the short end is facing you. This is known as the first turn.
  4. Chill the dough in the fridge to relax the gluten and get everything cold again so the butter doesn’t melt into the dough.
  5. Repeat as required by the recipe, many will require several turns and chilling increments.