mixture into a 15 cm square on waxed paper. Chill 5 minutes. Roll pastry into a 38 cm circle on a lightly floured surface; place chilled butter mixture in center of pastry. Fold left side of pastry over butter; fold right side of pastry over left. Fold upper and lower edges of pastry over butter, making a thick square. Working quickly, place dough, folded side down, on a lightly floured surface; roll dough into a 20x 20 cm rectangle. Fold rectangle into thirds, beginning with short side. Roll pastry into another 20x 20 cm rectangle; again fold rectangle into thirds. Wrap dough in wax paper, and chill about 2 hours. Repeat rolling, folding, and chilling process 2 additional Pastry. ----