Turn the dough out onto a lightly floured surface and knead it gently until it comes together. Don't overwork the dough or it will become tough.
Shape the dough into a rectangle and wrap it in plastic wrap. Refrigerate for at least an hour or up to overnight.
When you're ready to roll out the dough, take it out of the fridge and let it rest for 10 minutes at room temperature.
On a lightly floured surface, roll out the dough into a large rectangle about 1/4 inch thick. Fold it into thirds like a letter, then rotate it 90 degrees and roll it out again. Repeat this process four more times, folding and rolling the dough each time. This is how you create the layers of butter and dough.
After the final fold, wrap the dough in plastic wrap and refrigerate for another hour or until firm.
Cut the dough into four equal pieces and roll out each piece into a thin rectangle about 1/8 inch thick. Cut out circles or squares of your desired size and place them on a baking sheet lined with parchment paper.
Refrigerate the pastry sheets for at least 4 hours or overnight.
