How many folds are performed in the Puff Pastry method?

In the Puff Pastry method, the technique involves performing a series of folds known as lamination, which is essential to achieving the desired flaky texture characteristic of puff pastry. The traditional method typically includes a total of five folds, which consist of a combination of single and double folds. Each fold helps to incorporate layers of butter into the dough, allowing for the creation of steam pockets during baking. This steam expands the layers, resulting in the pastry rising and becoming light and airy.

While there are variations in folding techniques, five folds are often emphasized in classic recipes to ensure optimal layering and texture. Thus, recognizing the significance of the five folds is critical for mastering puff pastry preparation and achieving professional-quality results in baking.