Transfer the dough onto your clean work surface and form the dough into a rectangle. Cut the rectangle in half and stack it on top of the other half. Then flatten it out into a rectangle again and cut it in half again. Repeat this a total of 3 times.
Now place the dough onto a floured surface and roll it out to 3/4 inch thick. (note, if the butter softens and it becomes hard to work with, refrigerate the dough for about 20 minutes or until it firms up a little.)