Making the puff pastry

• Mix the flour, the salt and the water to a hard, but smooth dough. Make into a ball
• Set the dough aside for an hour in the refrigerator covered (cling wrap or other)
• Meanwhile weigh the butter and create a rectangular layer of around 1/4 inch thickness
• Then take the chilled dough and roll it in a rectangular form equally wide as the butter, but twice longer than the butter.
• Place the butter on top of the dough; matching the dough on two sides; ensure the butter is still pretty cold
  
• Then fold the rectangular dough without butter on top first one quarter back on the butter covered dough; then fold the other quarter with the butter on top back. So a 'butter-dough' package of one half the original dough size is obtained
• Press with the dough pin the sides, so that butter is not squeezed out later and rotate the 'package' by 90 degrees
• Then roll the 'package' out to 3 times the size and repeat the folding, but now one third and one third are folded back. Do not forget the squeezing of the sides with the dough pin.
  
• Cover the 'package and let it chill up in the fridge for 20-30 min (depending on the kitchen temperature) or even freezer
• Take it out and then place it with the widest side pointing towards you and roll it out 3 times in length.
• Then fold it in three again, squeeze the sides, rotate 90 C and roll it out again
• Continue doing this in total 6 times (729 layers), interrupted by chill periods in the fridge
• Then roll it out to a surface area of 9 times the 'package' (1/10th inch thickness) and cut it in 9 sheets
  
• Your puff pastry should be chilled before using it to place in a form or form a pastry
• Before baking it (200-225 C), brush it with an egg mixture to make the outside golden brown