• Mix butter and white flour, create a brick.
• Isolate with cling film and leave to rest in the fridge (first dough)
• Mix the rest of the ingredients with salt and water,
• Leave the fridge to rest for 15 min (second dough)
• Pull the second dough into a rectangular sheet, wrap the first dough in it.
  
• Flatten with a rolling pin until you get a rectangle, fold it into 4 equal parts and flatten.
• Repeat 4 times by folding (1st time in 4, 2nd in 3, 3rd in 4, 4th in 3)
• it is important to rest the dough for at least 30 minutes between one round and the next.

Cooking:

• in the oven at 180 °C for 12 minutes for small pastries and 18-20 min. for Millefeuille and Strudel.