Combine 250g of flour, cold water, and lemon juice. Roll out the dough.
Place 250g of butter on half of the dough, fold the dough over the butter, covering it. Wrap the butter with the dough and roll it out slightly to flatten the butter. Roll out again. Fold one-third of the dough in half. Fold the other side to get three layers. Press the edges well. Wrap the dough in aluminum foil and refrigerate for 20 minutes. Unroll and fold in the same way. Repeat eight times, always refrigerating the dough wrapped in aluminum foil.
Combine 250g of flour, cold water, and lemon juice. Roll out the dough.
Place 250g of butter on half of the dough, fold the dough over the butter, covering it. Wrap the butter with the dough and roll it out slightly to flatten the butter. Roll out again. Fold one-third of the dough in half. Fold the other side to get three layers. Press the edges well. Wrap the dough in aluminum foil and refrigerate for 20 minutes. Unroll and fold in the same way. Repeat eight times, always refrigerating the dough wrapped in aluminum foil.
