It's like this:
You take 2 1/2 sticks of butter and you form a pad about 4 inches square and 1/4 inch thick.
You make a simple dough from flour, salt and water. You roll this out so that it is just a bit more than 8 inches long and 4 inches wide. You place the butter at one end of this, and fold dough over it, then pinch the edges to seal the butter in!
Now, you make a Samurai Sword from it. Repeated rolling it out thin and then folding it in on itself. Do this a number of times. Then roll it out until it is about 1/4 inch thick.
Now you cut out the pastries from the dough (Should I just call it butter?) and you bake them they should rise and be fluffy and flaky.