After the dough has risen, roll out into an 8 inch by 8 inch square. It's important that the corners of the square are clearly defined.
Place the square of butter diagonally in the center of the square of the dough. The corners of the butter should point towards the sides of the dough. At this point, the butter should be firm but pliable. If it is rock hard, let is soften for a few minutes before using.
Fold each corner of the dough over the butter and pinch the seams together. It should look like an envelope.
Working quickly, roll the dough into an 18 inch by 6 inch rectangle. Be very precise with these dimensions. Fold the top third of the rectangle towards the bottom. Then fold the bottom third of the rectangle over so that you now have 3 layers of dough. Wrap in cling wrap and place in the fridge for 30 minutes.
Repeat this process 2 more times so that you have laminated the dough 3 times in total. Be sure to chill the dough in the fridge for 30 minutes between each turn.
Roll out the dough again into an 18 inch by 6 inch rectangle. This will be the 4th time that you do this. Sprinkle the surface of the dough with about 3/4 of the granulated sugar, saving some to sprinkle on the top of the pastry later. Then, fold the top third of the rectangle towards the bottom, and the bottom third over. Now, the pastry layers have sugar in between. Place in the fridge for 15 - 30 minutes.