Sift the flour onto a work surface and press a wide indentation in the center. Pour in the water, rum, salt and butter and now from the edge to the center knead the whole together into a smooth dough. Shape into a ball, score the surface crosswise and set aside to cool for 45 min with the lid closed. Then roll out the dough ball on a floured work surface to a thickness of 6 mm. Towards the center, the dough should become a little thicker.
Butter bricks: knead the not too soft butter with the flour, shape into a flat square piece and put it to cool for about 20 min. Form all together in the center of the rolled out dough. Brush the edge of the dough with water, fold the ends of the dough together over the butter like a parcel, flatten a tiny bit, place on a floured baking sheet, cover with plastic wrap and let rest for 20 min until chilled.
On a floured work surface, then roll out into a rectangular piece about 1 cm thick, working with even pressure and alternating the roll from front to back and right to left.
For the first easy tour, fold two-thirds of the dough together, making sure in detail that the edges are straight on top of each other, and fold the last third of the dough on top. Let rest for 20 min until chilled.
Now repeatedly roll out the dough into a rectangle about 1 cm thick, both sides from the dough inward to the center of an egg.
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