Prepare all ingredients for the puff pastry dough.
Sift the flour and salt into a large bowl, place it in a refrigerator for about 15 minutes. Grate the frozen butter into the flour, while occasionally mixing it in to the flower to prevent it from sticking.
Make a well in the bowl and pour in the cold water, mix until you have a firm, rough dough.
Wrap the dough tight with a plastic wrap and leave in a refrigerator for 30 minutes.
Roll the dough out onto a lightly floured board, knead gently and form into a smooth rectangle. Keep the edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect.
Fold the top third down to the center, then the bottom third up and over that, same with the sides. Roll out again to three times the length into a rectangular shape. Place parchment paper on top of the dough, fold over top and bottom of the dough, wrap with a plastic wrap and let it chill in a refrigerator for about an hour.