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1
In a bowl, stir the yeast into the warm water until dissolved.
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2
Let stand until foamy, about 5 minutes.
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3
In the bowl of an electric mixer fitted with the dough hook, combine the flour, salt, and the melted butter on low speed.
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4
Add the water-yeast mixture, and continue to mix until well combined, about 2 minutes.
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5
Cover the bowl with plastic wrap, and let rise in a warm place until doubled in bulk, about 1 hour.
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6
Punch down the dough; cover with plastic wrap, and place on a large baking sheet.
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7
Transfer to the refrigerator, and chill for 2 hours.
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8
Meanwhile, lay the remaining 4 sticks of butter side by side on a nonstick baking mat (such as a Silpat); roll into an 8-inch square, about 1/2 inch thick.
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9
Wrap butter in parchment paper, and refrigerate until firm, about 30 minutes.
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10
On a lightly floured work surface, roll out the chilled dough to an 18-inch square.
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11
Place the chilled butter square on top of the dough, with each side of the butter facing a corner of the dough, in a diamond fashion.
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12
Fold the corners of the dough over the butter to enclose, and pinch the edges to seal.
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13
Roll out the dough into a 24-by-8-inch rectangle.
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14
Fold the dough into thirds as you would a business letter, aligning the edges carefully and brushing off any excess flour.
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15
(The goal is to ensure that the butter is distributed evenly throughout so the pastry will puff evenly when baked.)
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16
Wrap the dough in plastic; chill for 20 minutes.
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17
This completes the first of three turns.
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18
Repeat the rolling and folding process two more times; start with the flap opening on the right, as if it were a book, and refrigerate at least 1 hour between turns.
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19
To help you remember how many turns have been completed, mark the dough after each one: Make one mark for the first turn, two for the second, and three for the third.
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20
After the third turn, wrap dough in plastic, and refrigerate 6 to 8 hours, or overnight.
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21
Preheat the oven to 425F.
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22
Line two baking sheets with nonstick baking mats.
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23
On a well-sugared work surface, roll out dough to a 24-by-12-inch rectangle, about 1/4 inch thick.
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24
Using a pizza wheel or pastry cutter, cut dough into eighteen 4-inch squares.
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25
Working with one square at a time, fold each corner toward the center, pressing down firmly to seal, resulting in a smaller square.
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26
Repeat, folding corners toward the center and firmly pressing down.
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27
Sprinkle generously with sugar (about 1 teaspoon per pastry).
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28
Place pastries on prepared baking sheets as you work.
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29
Cover loosely with plastic wrap; let rise in a warm place until slightly puffed, 30 to 40 minutes.
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30
Bake, rotating sheets halfway through, until the pastries are golden brown, 35 to 40 minutes.
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31
Immediately transfer to a wire rack to cool completely.
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32
These are best eaten the same day they are made.
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33
Squares of dough are placed on a well-sugared surface and all corners are folded into the center.
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34
The corners are folded into the center a second time, and pressed down to seal.
