Succeed in making a puff pastry

A puff pastry with 4 or 5 folds will rise better than a pastry with 6 folds, but there will be a disadvantage when you eat it: it will be crunchier, while a puff pastry with 6 folds will be lighter and fluffier.
It is essential to let the pastry, plastic wrapped, settle for a minimum of 30 minutes every two folds.
If you have the time to do so, it is best to let the dough settle in a cool place for 24 hours, every two folds.
You will bake it on a moistened baking sheet so that it does not shrink.
A puff pastry made with flour rich in gluten will give better results.