Make the beuree en pommade - microwave 35 g of butter for a 15 seconds at a time until it looks like thick sour cream.

In a mixing bowl, sift the flour and add the salt

In the bowl, form a well with the flour/salt and add the softened butter in the middle

Mix together and slowly add 4-5 ounces of water until a rough dough forms

Flour a surface and work the dough into a round ball

Score the ball in a t-shape and open it up (see picture above)

Place in a clean bowl and cover with plastic wrap

Chill for 30 minutes

Wrap your butter in plastic wrap and flatten with a rolling pin creating a disk of butter

Flour a surface and roll out the rough dough into a cross shape (see picture above)

Add the butter disk to the dough

Fold in the edges to cover the butter disk completely

Roll out the dough length wise (about 9 inches)

For the first turn, fold one side of the dough into the center and then fold the other side on top

Roll out the dough length wise again (about 9 inches)

For the second turn, repeat the fold and roll out again

Chill for an hour

Ideally, you would complete 6 turns but the dough must chill for 1 hour after 2 turns

Baking times will vary depending on what the final produce you make with the puff pastry. I baked them at 410 degrees (210 Celsius) for 15 minutes to make puff pastry twists.