On a well-floured surface, pat the pre-dough into a square. Stretch each corner outwards about 4" making an X shape. Place
block in the middle and fold the stretched corners of the dough over the butter
block. Pinch the seams together to completely seal the butter
inside the dough. Sprinkle the dough with some flour
and roll the dough into a 12 x 20" rectangle. If the butter
shows in places, pinch the dough to reseal it.