I use the recipe from Ochef.
* Butter, had better be put at room temperature as early as possible. A very soft butter helps a lot.
*** Flour working counter is very important. If the dough sticks on the counter, the bottom will be broken. Any broken layer of dough will result in either bad shape or failure. I unfortunately broke one layer.
**** Triangle dough had better be long triangle instead of the short one. If the dough is too short, stretch it. A long triangle dough can be rolled at least three layers and give a beautiful shape of crescent.