A slice of this cake will make you an instant addict. It is thin, sweet and buttery, a very European treat that is more pastry than cake. It is also a great breakfast or a teatime treat. I usually use unsalted butter for baking, but this recipe calls for salted butter in order to reproduce the original flavor. It takes practice to get this just right, but even your first effort will yield something remarkable. This is probably the most unusual recipe you will ever come across. II learned to make this delightful pastry at the Kouign Aman pastry shop in Montreal, where as you would expect, it is the specialty de maison.