Professional pastry technique requires chilling dough between each fold or turn. This rest period serves multiple purposes: it relaxes the gluten that develops during rolling, preventing tough pastry and making the next roll easier; it re-solidifies butter that may have softened during handling; and it makes the dough more manageable. Rushing through folds without adequate chilling compromises both texture and rise. Most recipes call for 20-30 minutes refrigeration between turns, though freezer can speed this if time is tight. The dough should feel cold and firm before the next roll. This discipline separates successful laminated pastries from failed attempts.