So sorry for the confusion~ I was even confused reading my instructions..lol! I clarified it on the page, but just refrigerate it once, until it’s cool enough to roll without the butter smushing out all over too badly. then you can roll it just until it’s wide enough to fold it over again. 2 folds and rolls is enough to get a flaky result. Let me know if you have any other questions~ 🙂

I think Nancy is having the same issue with the description as I am. When you first say fold and roll, I gt that. But when you say to fold and roll again, are you meaning to flatten out the stuff you have already rolled, so that it is the same size as it was in the beginning, or fold and roll again from the (small) size that became after the first.

It is MY assumption by reading your description, that you might mean to roll, fold, fridge (for 30 minutes)… then “unroll, roll, fold, fridge… then repeat, repeat…

Please correct me if I’m wrong, and help out an extreme newbie into baking. (I love the idea of trying these, and just want to make sure i understand everything before buying the ingredients, just to mess it up numerous times)

Thanks Amy

~K

Hi Nancy 🙂 Fold and roll…fold and roll again.

I can’t figure how I roll it 3 more times-Do you just flatten it out more then roll? No Video so I can’t figure it out. you don’t open and roll do you?
Thanks, Nancy