In a medium bowl mix dry ingredients

Refrigerate for 1 hour

Slowly add cold water until dough is formed

Put 2 cubes of butter between 2 sheets of parchment paper
Pound to 1/4 thick refrigerate for 1 hour

On floured surface roll dough into rectangle 1/2” thick and a third longer than butter

Fold top of dough 2/3 the way down and fold bottom up

Turn dough 90% and roll into rectangle again. Fold as before and put in fridge for an hour. Repeat at least 4 times.

Pre-heat oven to 400⁰

Roll dough to desired thickness about 1/4”

Cook for 20 to 25 mins