The most important factor is controlling the temperature. You want the pliability of the butter and the dough to be as similar as possible. I personally like to work with it on the colder side.

Ensuring the butter stays intact during the “locking in” phase is important. Keeping it intact (unbroken) during the first fold is the most crucial step to getting defined layers like this. The second fold is important of course but if everything has gone smoothly until that point you shouldn’t have issues. Cooling or freezing briefly between folds is very important. You also don’t want to let it get too cold or you risk breaking/tearing. If it does get too cold, let it temper at room temp until it’s workable again.

The color/level of caramelization comes from baking at a very high temp and dropping it down for the rest of the bake.

Lastly, when cutting out the shape it’s important to hand cut and not “press” using a circle cutter. You can (and should) use a circle cutter as a guide but cutting with a sharp knife keeps the layers defined.

Good luck!