Chilling overnight between the folding process
So I've made puff pastry dough before without issue. However, I started making some dough for some empanadas but due to leaving for an impromptu vacation only folded 4 times (twice in two sittings) I usually fold 6 to 8 times and wish to refold it a few more times but it's being refrigerated for nearly 2 full days. Is it possible to continue the folding process without ruining the dough after such long refrigeration?
I'd assume not but I haven't ever started and not finished in one sitting before so I felt I should ask.