Pat the dough into a rectangle shape, and roll into a 40 x 20 cm rectangle on a lightly floured surface. Now using the other half of the butter which has been grated and left in a freezer for 5 mins, scatter half of the shards onto the middle third of the pastry sheet. With care, fold the left third up to cover the middle third. Scatter the remaining shards on top of the side currently folded, and fold over the last third of pastry.
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