Roll out and fold the dough two final times, following the same procedure. Refrigerate for 20 to 30 minutes.
It is preferable to make the patÄ feuilletÄe one evening and to finish it the next day. Therefore, do the first four turns the night before, and finish the last two on the next day. Always allow the pëte feuilletÄe to rest for 20 to 30 minutes after rolling and folding it twice.
