The recipe for the test is given in this recipe. But you can take the finished dough.
Yield:24 cookies 1x
6 ounces unsalted butter (170 g or 1 1/2 sticks, frozen or very cold)
7 tbsp ice water
1 ¼ cup all-purpose flour (175 g)
¼ tsp salt
½ cup granulated sugar
It’s really important to keep the ingredients cold so the butter and flour do not meld together.
Mix together the flour and salt in the chilled bowl. Use a grater to grate your cold butter on top of the flour and salt.
Mix flour, salt, and grated butter together until the mixture turns coarse and crumbly.
Add 6 tablespoons of ice water. Now you can use your hands to press the dough together into a ball and quickly form a rough disk.
Immediately wrap your rough puff pastry dough in plastic wrap and chill it in the refrigerator for at least 30 minutes or in the freezer for 15 minutes.
After the dough has chilled, transfer it to a floured surface (reserve the plastic wrap for use again) and use a rolling pin to roll it out into a 6×15 inch rectangle (15×38 cm).
Use the rolling pin or your hands to push the edges of the dough inward if they begin to crack; keep your rectangle’s edges straight and not rounded.
Fold one side of the puff pastry dough over the top of the middle third of the dough and fold the remaining third of the dough on top of that.
Brush off any excess flour from the dough, re-wrap the pastry in the piece of plastic wrap you saved, and chill in the refrigerator for at least 30 minutes or in the freezer for 15 minutes.
Repeat the same steps three times. Wrap and return to the refrigerator.
The pastry can be used 90 minutes after the last time you rolled it. You can also leave the pastry in the freezer for up to a month as long as it is sealed tightly in plastic wrap.
Roll out the pastry rectangle slightly and split it into two rectangles.
Spread out 2 tablespoons of the sugar onto a clean work surface and roll out the single puff pastry rectangle into a 12 inch square on top of the sugar.
Spread another 2 tablespoons evenly on top, and lightly roll it into the dough, ensuring both sides are evenly coated. Be sure to gather any loose sugar on the work surface and use it on top of the dough. This should use ¼ cup of total sugar.
Fold both sides of the square toward the center so they go halfway to the middle. Fold the folded sides again so the two folds meet exactly in the middle of the dough.
Chill for at least 30 minutes in the refrigerator or 15 minutes in the freezer.
Repeat the process using the other half of the dough and sugar.
When the dough is nearly done chilling, preheat your oven to 425 degrees F/220 degrees C. Using a sharp knife, cut the roll into ½ inch pieces. Place them on a baking sheet at least 3 inches apart on a baking sheet lined with parchment paper, layered on top of a piece of aluminum foil.