The first step is making a soft and tender dough, and allow it to rest until double in size.
Once ready, we will lock a block of butter into the dough, by rolling the dough into a rectangle, then folding an envelope fold with the butter inside.
Now, we roll roll and fold the dough three time to create the butter layers, refrigerating the dough between each fold.
Now we will roll the dough and cut it into 4x8-inch triangles.
Then stretch, roll, proof again and bake to golden brown perfection!