Repeat the same process with the dough, rolling into a rectangle, folding in thirds and repeating once more. If the dough is resisting, wrap again and allow to rest in the fridge for about 15 minutes to relax the gluten. After another 30 minutes rest, repeat another 2 roll and folds for a total of 6 roll and folds. Wrap up dough and rest for 1 hour before using. Puff pastry will keep for 2-3 days in the fridge and up to 3 months in the freezer.