The goods news, Adeola, is that practice makes (almost) perfect so keep at it! It sounds like you'll want to chill your butter block for a bit longer next time, and try giving your rests in the fridge frequently between folds. Don't be afraid to give your work surface a liberal dusting of flour to keep it from sticking; you can use a clean pastry brush to dust off any excess before folding. Try it again, Adeola, and don't hesitate to give our Baker's Hotline a call at 855-371-BAKE(2253) if any questions arise along the way. Good luck! Kye@KAF

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