Mix the flour, salt and water in a mixing bowl and knead into a dough.

Knead the dough on the workbench to a nice, firm, even dough. In this dough we will soon process the butter.

Let the dough rest for an hour in the refrigerator.

Roll out the dough into a 40 × 60 cm rectangle.

Now place the 400 grams of thinly sliced butter over 2/3 of the paste.

Fold the dough in three and give it the first round by rolling the resulting paste again into a paste of 40 × 60 cm.

Now let the dough rest for another hour in the refrigerator.

Repeat this process for the second round and leave for another hour in the refrigerator.

Repeat this process for the third time. Your dough has now had three half rpm.

Now cut the dough into 6 equal parts.

Now roll out each part to a rectangle of 50 × 20 cm.

Now lubricate with a brush a thin layer of butter on each slice. (the 200 grams of butter must be distributed over the 6 slices).

Now roll the paste (which is buttered with the butter), moisten the last piece of light to seal the roll and repeat this process with the remaining 5 dough slices.

Pack the rolling pins in plastic foil and let the dough, which is now ready for use, rest for 24 hours.