wrap in cling film and place in the refrigerator for 30 minutes.
past the time, place a little more flour on a surface and open the dough with a rolling pin to form a rectangle. remove excess flour from top of dough.
at this time, take the butter frozen and grate half the time about 2/3 of the dough. fold the dough over until the half and again in half, as an envelope.
stretch the dough again, in the sense of openings, into another long rectangle. grate over the top of the dough open the other half of the butter frozen, on 2/3 of the dough. fold in the same way, in three 