Page 50 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

6
. Turn the dough back out onto your lightly floured work surface and
repeat steps 3 through 5 three more times, so that you have made

4 letter turns in total, taking care to allow the dough to rest in
between turns for 20 to 30 minutes in the refrigerator.
7
. Once you’ve finished your last turn, cover the dough with plastic

wrap and allow it to rest in the refrigerator for at least 1 hour before
using it. (See image I.)

Option!
For a chocolate puff pastry, when mixing the dough, add ⅔ cup (60

g) cocoa powder to the flour.