Sprinkle the working place with a bit of flour. Roll out the dough into a cross-shaped form with an elevation in the middle.
Place the butter in the middle and cover it completely with the pieces of dough sticking out. If necessary, stretch the butter over the dough.
Sprinkle the dough and dough roller lightly with flour. Press down the edges of the butter. Roll the dough into a square and place aside for 30 minutes.
The correct way of rolling out and folding the dough is by keeping the edges straight and alike. Fold the dough the same way as folding a letter. This allows the dough to rise equally at all parts. Also, all the layers will be equally as thick.
Roll out the dough to a long rectangle. Fold the dough into three. The bottom layer should fold over the middle layer.
Then, fold the top (third) layer over the other two layers.
The result is a square slab of dough of three layers. All the edges are precisely over each other.