With a lightly floured rolling pin, roll out dough into a somewhat triangular shape. Use your hands to fold the two bottom tips of the triangle inward and the top down, like an envelope.
Turn the dough a quarter-turn clockwise and roll out again into a rectangle shape this time. Fold the two ends lengthwise into the middle to meet. Then fold the dough in half across.
Turn the dough another quarter-turn clockwise and repeat the two steps above one more time, turning the dough a quarter-turn clockwise each time.
Tightly wrap the puff pastry in plastic wrap and refrigerate until ready to use. Refrigerate for at least 45 minutes before using.