Instructions

1. 1
   In a bowl, mix the first measure of flour and diced butter, until it becomes a fine crumb.
2. 2
   Add to the crumb, a little at a time, ice cold water until it becomes a very stiff dough.
3. 3
   Lightly dust a kneading board and rolling pin with flour.
4. 4
   Roll the pastry dough to the thickness of parchment paper, or thinner if possible.
5. 5
   Coat all of the visible dough with smears of butter. Sprinkle the pastry with a light dusting of flour, then fold in half.
6. 6
   While coating the dough in butter, keep the rolling pin as cool as possible. Either place a tea towel over the rolling pin, then a cold pack on top, or place the rolling pin in the freezer if nearby.
7. 7
   Repeat steps 4 and 5 at least another two more times. At most, repeat another six times. Work as quickly and efficiently as possible.
8. 8
   Draw a sheet of plastic food wrap large enough to cover one side of the flattened pastry. Invert the kneading board.
9. 9
   Cover the other side with another sheet of plastic food wrap. Gently roll the pastry into a cylindrical shape.
10. 10
    Store in refrigerator until needed for use. Keeps well for a maximum of one day.