Cut butter into medium size blocks

In a bowl add flour, salt and butter. Slightly mix together. Get either be done by hand or mizer with dough attachment

Start adding water slowly while mixing. Flour should just be incorporated form firm dough with pieces of butter still visible

Wrap and refrigerate for 30 minutes to an hour

On a lightly floured surface, roll the dough in rectangle about 20cm in width and 50cm and length. Keep edges straight and even. Don’t overwork the butter streaks, you should have a marbled effect

Fold the top third down to the centre, then the bottom third up and over that. Dust off excess flour. Turn dough 90° and roll out again to three times the length

Important the butter should never melt. You can wrap and refrigerate dough about 20 minutes between each roll

Roll dough 5 to 7 times. Refrigerate before use or freeze for later