Measure out 6 tablespoons of butter and place back in the refrigerator.
Place the remaining chilled butter on a work surface, in between two pieces of waxed paper. Using a rolling pin or the heal of your hand, smash the butter into the surface until pliable, taking care not to over work the butter as it should stay chilled. Work butter into a 5-inch square. Wrap and place in refrigerator.
Sift together flour and salt into a large mixing bowl. Dice the 6 tablespoons of chilled butter.
Remember the 6 tablespoons of butter that you set aside? Go ahead and get that out and dice it into small cubes. Place the diced butter into the mixing bowl and, using a pastry blender, blend until the mixture is a coarse meal.
Make a well in the center of the mixture and add the water. Use a rubber spatula to gradually blend the water with the flour mixture, mixing just until a rough, sticky dough is formed. Wrap dough in plastic wrap and refrigerate for 1 hour.
Remove the rested dough from the refrigerator and place on a lightly floured work surface. Roll out dough into a 12-inch circle, being careful not to pull or tear the dough. Unwrap the butter square and place into the center of the circle and fold the edges of the dough over the butter, pressing to seal the edges.
You should now have a square of butter wrapped in dough.
Now we will begin the rolling process. The dough will be rolled out a total of 6 times.Using a rolling pin, roll the square into a 16 by 8-inch rectangle. (The dough may need to be pounded with the rolling pin several times to allow the butter to become more pliable.) Be careful not to tear the dough. Sprinkle any sticky areas with a tiny amount of flour.
Fold the rectangle into thirds, as you would a business letter.
Rotate the dough a quarter turn and roll into ANOTHER 16 by 8-inch rectangle.
Fold again as you would a business letter.
Wrap the dough in plastic wrap and refrigerate for 30 minutes. Note: you can write a "2" on the plastic wrap with a permanent marker to help you remember that you already rolled the dough out two times.
Return the rested dough to a lightly floured surface and repeat the process of rolling the dough into a rectangle, making business-letter folds, giving it a quarter turn and rolling and folding once more.
Wrap the dough in plastic wrap and refrigerate for at least another 30 minutes. Note: you can write a "4" on the plastic wrap with a permanent marker to help you remember that you already rolled the dough out four times.
Remove the dough from the refrigerator and place on a lightly floured work surface. Roll into a 16 by 8-inch rectangle and fold again like a business letter. Roll out again and fold again. You have now rolled and folded the dough a total of 6 times. Wrap and refrigerate for 1 hour.Now the pastry is ready to be rolled and used in the desired puff pastry recipe.
Roll dough 1/4" thick and cut it (using a pizza cutter) into 5" squares. Add 1-2 tablespoons of filling in the center, then folded the square in half to form a triangle.
Dip a finger in water and run it along the seam and press to close. Mix egg and water to create an egg wash and brush the tops of pastries using a pastry brush. Sprinkle with sugar.
Bake @ 400 degrees for 22-25 minutes or until golden.