I decided to try the reduced folds approach with a quick puff pastry recipe. I made my dough but only folded it three times (3 letter folds). I refrigerated the pastry between the first and second fold and between the second and third fold. Then popped it in the fridge for a come of hours before I used it. It worked out really well. I did not get the great airy spaces in the pictures shown here, but I got much better lift with the fewer folds than I got when I folded puff pastry many more times in the past.

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