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In a large bowl, whisk together flour, salt, and sugar.
Stir vinegar into the cold water. Gradually add to the flour mixture and mix until a firm dough forms. Shape into a rectangle, wrap tightly, and refrigerate for 30 minutes.
Place butter between two sheets of parchment paper. Pound and roll into a 6x8-inch rectangle about ½ inch thick. Chill until firm but pliable.
Roll chilled dough into an 8x12-inch rectangle. Place the butter block in the center and fold the dough over it like an envelope. Seal edges completely.
Roll dough into a long rectangle (about 8x20 inches). Fold into thirds like a letter. Rotate 90 degrees.
Wrap and chill for 30 minutes.
Repeat rolling and folding 4 more times, chilling between each turn.
After the final fold, chill at least 1 hour before using.
Preheat oven to 425°F.
Roll dough to ¼-inch thickness. Cut with a sharp knife into squares or desired shapes.
Whisk egg and water together and lightly brush tops only.
Bake 18–22 minutes until deeply golden and puffed. Do not open the oven early.