Instructions

1. 1
   Sift the flour into a bowl.
2. 2
   Cut one portion of butter into the flour until it becomes crumbly.
3. 3
   Add cold water, as needed, to make a dough.
4. 4
   Lightly dust kneading board and rolling pin with flour. Roll dough until it is approximately 0.5 cm thick.
5. 5
   Cut (smear) another portion of butter into the pastry. Fold pastry into quarters. Roll pastry back to 0.5 cm thickness. Repeat this step until there is no butter left.
6. 6
   Draw a sheet of plastic food wrap large enough to cover one side of the flattened pastry. Invert the kneading board.
7. 7
   Cover the other side with another sheet of plastic food wrap. Gently roll the pastry into a cylindrical shape.
8. 8
   Store in refrigerator until needed for use. Keeps well for a week or 6 months in freezer.