Transfer the dough onto a lightly floured work surface and pat it into an 18 x 8-inch rectangle.
Sprinkle the top with flour.
Fold the dough lengthwise in thirds, similar to folding a business letter.
After folding, flour the work surface again and the top of the dough.
Roll out the dough with a rolling pin to maintain the previous size, keeping the folded sides as the width and the open ends as the length.
Work swiftly; refrigerate briefly if the butter softens.