Local cooks seeking flaky homemade puff pastry will usually make four to six folds, with six turns a common target. That number balances effort and results for most home kitchens. Fewer turns give fewer layers; more turns add delicacy but take time.Folding creates thin butter and dough layers that puff when baked. Between folds the dough should rest and chill. Resting prevents the dough from shrin...More