Remove 250 gr of butter from the fridge and place the butter between two sheets of plastic. With the help of a rolling pin, spread the butter into a rectangular sheet like an A4 sheet. Put butter and foil on a plate and refrigerate until you remove the dough.
See how to prepare it here: recipe for thin slices of bread.
Covering process for homemade puff pastry
Take the dough out of the fridge and roll out on a floured surface. Using a rolling pin, roll it into a rectangular piece. Measure the sheet of flour to the size of the butter sheet and take 2/3 of the size of the sheet of flour.
Remove the sheet of butter from the refrigerator and place it on one end of the sheet of dough. Leave a portion of the side of the dough free. Stretch the sides of the dough to stretch a little.
Fold the free end of the dough over half of the butter paper. On top of the folded dough, bring the other side of the dough to the butter. It is the process of turning a piece of paper into three. Cover the package of dough with foil and put it in the refrigerator for 30 minutes.
See more pictures of the dough in the photo gallery!
When the time is up, remove the dough from the table sprinkled with flour. Remove the dough and rolling pin into a large, but not too thin, rectangular sheet. Wrap it again in three, as in the previous method. Place the wrapped dough back in the refrigerator for 30 minutes. Repeat these steps 3-4 times at 30-40 minute intervals. After the final coating, you can use the dough for the dish you want.
You can use the dough to make a recipe for fluffy croissants with butter for breakfast.