Pasta Sfoglia is a flaky, butter-rich, light-textured, multilayered pastry used for a variety of Italian desserts, including Millefoglie, as well as savory antipasti such as vol au vents, pizzette, and salatini.
Combine the flour and salt on a work surface or in a bowl, and form the mixture into a well. Cut in the softened butter with a bench scraper or mix in with your fingertips. Add just enough cool water to make a rough dough. Avoid overworking the dough: If too much gluten is developed at this stage, it will make the dough difficult