Puff pastry

The proportions may vary depending on whether you want thinner sheets or not.

Prepare the dough and keep it in the shape of a ball.

Prepare a ball with butter, perhaps using the wax paper in order not to get too.

Now the skill lies in providing that both the dough ball of butter have more or less the same consistency, working always in cool (butter melts easily).

Meanwhile roll out the pastry, place butter in the refrigerator.

Spread the dough into the shape of a square, take the ball of butter and place slightly squished in the middle of the square.

Fold the square of dough by placing the corners over the ball of butter, so that it is enclosed from the dough.

Start with a rolling pin roll out into a rectangular shape, making sure that the butter doesn't melt spouting out of the pasta kerchief.

Don't try to get a thin rectangle.

Just is enough to be folded into three parts, fold the rectangle so that you get three layers and put in the fridge.

In about twenty minutes the butter between the dough will have recovered, resume the ' booklet ' pasta and butter, ristendetelo in rectangle and fold it back up into three, ristendete again and folded.

At this point the butter will have lost texture, so it is time to replace the libretto in refrigerator for another 20 minutes.

Repeat the sequence again and put in the fridge.