In a large mixing bowl, combine 4 cups of all-purpose flour, 1 teaspoon of salt, and 1 cup of warm water. Mix until combined. Knead on a floured surface for about 5-7 minutes until the dough becomes smooth and elastic. Shape it into a ball and place it in a lightly greased bowl. Cover with a cloth and let it rest for 1 hour.

After the resting period, flatten your dough into a rectangle on a floured surface. Prepare your unsalted butter by placing it between two sheets of parchment paper and beating it with a rolling pin until it's about 1/2 inch thick and pliable. Lay the butter on one-half of the dough rectangle, then fold the other half over to cover the butter completely.

Roll the dough out again into a larger rectangle. Fold it into thirds like a letter, then roll it out once more. Repeat this folding and rolling procedure 3 times, allowing the dough to rest in the fridge between folds for 15-20 minutes if it gets too soft.

Once laminated, roll the dough out into a large rectangle one last time. Sprinkle 1 cup of sugar evenly over the surface, folding the dough into thirds yet again. Cut the dough into squares and place them into cupcake tins or on a baking sheet lined with parchment paper.

Allow your cut pastries to rise for another 30 minutes. Preheat your oven to 375°F (190°C). Bake for approximately 25-30 minutes, or until golden brown and caramelized. Let them cool slightly before indulging!