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1
Transfer the dough into a plastic bag, flatten it into a rectangle, and refrigerate for 2-3 hours
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2
Mold the butter and 1/2 cup of flour into a 8 x 12 inches rectangle. Do it quickly not letting the butter warm up. I use a pre-shaped envelope made from parchment paper for this task. I cut butter into small cubes, mix with flour, and place into the parchment paper envelope. Then, using a rolling pin, I pound, press and roll it to mold it into a rectangle. Put in the fridge
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3
Take out the dough from the fridge and roll out into a 12 x 20 inches rectangle
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4
Take out the block of butter from the fridge and lay it horizontally on the dough. It should cover about 2/3 of the length of the dough
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5
Fold the left and the right side of the dough as you would fold a letter. Turn the dough 90 degrees and roll it out into a rectangle measuring about 12 x 20 inches. Do the fold again, cover with saran wrap and refrigerate for 1 hour
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6
Take the dough out of the fridge, roll out to a 12 x 20 inch rectangle and fold. This is the second turn
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7
Refrigerate for 1 hour and do a third turn. If you want to use the dough later, place it into a freezer proof bag and freeze for up to three days. The night before using the dough, transfer it into refrigerator
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8
After the third turn, if using immediately, let the dough relax in the fridge for half an hour, then take out and roll out to 12 x 24 inches rectangle. The dough should be about 1/2 inch thick
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9
Using a pizza cutter, cut the dough in half, horizontally. Then cut vertically into about
