Rossi Anastopoulo, post author

September 16, 2020 at 10:25am

Hi CJ! Pounding the butter makes it more pliable so that it can be rolled into layers more easily during the folds, while still keeping it cold. You're correct that it's formed into a rectangular block before folding, but pounding just makes it easier to roll out the dough itself with cold butter. Hope that helps clarify! 

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