Rolling puff pastry

Here I am rolling out some puff, ready for further processing. We use the Scottish method, where the fat is mixed with the dough. Then the pastry is rolled out 3 times, a half turn and 2 book turns. Giving 7 folds in our light puff pastry. The layers make the pastry crisp. As used in our sausage rolls, apple turnovers and many more products. We make everything here at the cookie jar ourselves, combining traditional skills and quality ingredients.