Roll Dough: On a lightly floured work surface roll dough into a long rectangle until it is about ½ - ¾ inch thick. Dust with additional flour as needed to prevent sticking.
Lamination: Place the short side of the rectangle so that it is facing you and cover the bottom two-thirds of the dough with half the remaining grated butter.
Fold Dough: Fold the dough into thirds by folding the top third of the dough down over half the butter and then folding the bottom third up over the top.