How long should puff pastry be rested during the lamination process?

Puff pastry should be rested for at least 30 minutes in the refrigerator during the lamination process.

Here's why:

* Allows the butter to firm up: The chilling allows the butter to solidify, making it easier to roll and preventing it from melting too quickly during the next folding step.

* Develops gluten: Resting allows the gluten in the dough to relax, which helps prevent the dough from becoming too tough.

* Ensures even lamination: The chilling helps the dough to hold its shape better, ensuring the butter layers are distributed evenly.

Here's a more detailed breakdown of the resting times:

* Initial rest: After the first turn, rest the dough for 30-45 minutes.

* Subsequent rests: For each additional turn, the resting time can be slightly reduced, down to 20-30 minutes.

Important notes:

* Do not over-rest the dough: If the dough is rested for too long, the butter can become too hard and the gluten will become too strong.

* Wrap the dough tightly: To prevent the dough from drying out, wrap it tightly in plastic wrap before chilling.

By following these guidelines, you'll ensure that your puff pastry has the perfect layers and a light, flaky texture.