Recipe by kiwidutch
Between the teachings of my Grandmother, an Aunt, my Mother and several restaurants I learned a lot about serviette/ napkin folding. Now that I have already posted all the napkin folds I know, I decided to look on the net for some new ones to learn. This one is a close variation of Serviette/Napkin Folding, Easy Make-In-Advance and can be made in advance up to the to last flat stage and stacked for easy use later.
Directions See How It's Made
- Lay your serviette square out flat before you. Fold it in half horizontally.
- Take the serviette and fold it in half again vertically so that it is now a small square a quarter the size of the original square.
- Only one corner of the square will have 4 open / loose edges, rotate your square so that it is a flat diamond shape with the open corner pointing downwards. We will call this the South corner, and the top corner opposite North.
- Take the uppermost of the loose points at the South position and fold it up to meet the North point.
- Take the next loose point at South position and also fold it towards the North point but stop short of it so that you have a triangle within a triangle.
- Repeat with the remaining two loose points so that you now have a set of ever decreasing triangles on the front of your triangular serviette. If you have time, press these with an iron so that you have crisp sharp creases.
- Now carefully turn your serviette over so that the point of the triangle is in the North position.
- Take the right corner at the bottom and bring it up towards the top point at North, but instead of flattening it, make it into a soft curl. Repeat with the left corner so that you have before you a diamond shape with two rolled in sides meeting in the middle. Place into a plate.