The key to success with this pastry is to have all ingredients at room temperature, so that the butter doesn’t tear the dough, and to allow rest between turns, so it doesn’t get tough.

Ingredients
3 cups flour
1¼ cups water
1 tsp. salt
1 lb unsalted butter 

Process
1. Mix the flour, salt, and water, kneading enough to obtain a smooth dough.

2. Set aside for 30 minutes.

3. Roll out into a large rectangle.

4. Spread the butter over the dough, leaving a 1” rim around the outside.

5. Fold the dough over itself in thirds, like a napkin. Give it a quarter turn.

6. Let it rest 15 minutes.

7. Gently roll out the dough again, and again fold it in thirds. Give it another quarter turn.

8. Proceed so that each time the dough gets folded differently from the previous one. Repeat 4 times.

9. Let the dough rest for 2 hours before using. Can be frozen for up to 3 months.