Old Fashioned Puff Paste

Preparation:

• Cut off one-third of the butter and put the remaining two-thirds in a
  bowl of ice-water. Divide this into four equal parts; pat each into a
  thin sheet and set them away on ice.
• Mix and sift flour and salt. Rub the reserved butter into it and make as stiff as possible with ice-water. Dust the slab with flour; turn the paste upon it; knead for one minute, then stand it on ice for five minutes.
• Roll the cold paste into a square sheet about one-third of an inch thick; place the cold batter in the centre and fold the paste over it, first from the sides and then the ends, keeping the shape square and folding so that the butter is completely covered and cannot escape through any cracks as it is rolled.
• Roll out to 1/4-inch thickness, keeping the square shape and folding as before, but without butter. Continue rolling and folding, enclosing a sheet of butter at every alternate folding until all four sheets are used.
• Then turn the folded side down and roll in one direction into a long narrow strip, keeping the edges as straight as possible.
• Fold the paste over, making three even layers. Then roll again
  and fold as before. Repeat the process until the dough has had six turns. Cut into the desired shapes and refrigerate for at least thirty minutes or longer before putting in the oven.
• If during the making the paste sticks to the board or pin, remove it
  immediately and stand it on the ice until thoroughly chilled.
• Scrape the board clean; rub with a dry cloth and dust with fresh flour before trying again. Use as little flour as possible in rolling, but use enough to keep the paste dry.
  
• Roll with a light, even, long stroke in every direction, but never work the rolling-pin back and forth as that movement toughens the paste and breaks the bubbles of air.