Flour, yeast and magic
Danny Wilser placed a slab of butter atop a rectangle of dough, beginning the lengthy process of folding and rolling that would eventually create numerous layers of crisp pastry.
He eased the edges of the dough over the butter, which was a little warmer than 60 degrees, just the temperature he prefers to work with. Then he pressed his rolling pin across the mass, rolling first lengthwise, then sideways to stretch the dough into a rectangle about 10 x 15 inches.
He folded one third of the dough over, laying it atop the middle section, then folded the other end over that. After dusting it with flour, he pressed and rolled again, flattening and stretching the dough into another rectangle.