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["In a bowl combine the flour, salt and room-temperature butter with an electric mixer.", "Beating slowly at first and then increasing the speed to medium, beat the ingredients, slowly adding the water in a thin stream at the same time, until the ingredients are mixed together into a firm dough and form a ball.", "Alternatively, place the flour on a work surface, make a well in the center, and add the salt, room-temperature butter and water.", "Using your fingers, combine the ingredients and form the dough into a ball.", "Transfer the dough to a work surface, reshape into a ball with the heels of your hands, cover with plastic wrap and refrigerate for 30 minutes.", "Using a rolling pin, beat the cold butter between sheets of parchment paper into a rectangle about 3/4 inch thick.", "Remove the dough from the refrigerator.", "On a floured work surface, roll out the chilled dough into a round about 11 inches in diameter.", "Remove the paper from the rectangle of butter, place the butter in the center of the dough round, and fold the edges of the dough over the butter to enclose completely.", "Tap the dough with the rolling pin to ensure that it adheres to the butter.", "Using the rolling pin and flouring the work surface and pin often but lightly, roll out the dough into a rectangle about 20 inches long by 7 inches wide.", "Take care to apply pressure evenly and not to squeeze the butter from the dough.", "Keep the ends as square as possible.", "Fold the pastry into thirds by folding it toward you and then back over itself.", "Firmly gripping the folded rectangle, rotate it 90 degrees so that the seam is on your left.", "Roll out the dough into a rectangle of the same size and again fold it into thirds.", "You have now completed 2 ""turns.""
