The Art of French Pastry

large square of butter in 1
piece of dough, rolling this
out, and then repeating a
series of folds, turns, rests,
followed by rolling it out
again. Each turn of the
dough results in several
layers of butter and dough,
until eventually the dough
forms a “book” of more
than 2,000 thinly and
evenly rolled-out sheets.
This process is called