Add the flour, salt and approximately half of the butter to a food processor, pulse 10-15 times until just combined.
Add the remaining butter, pulse to combine (don’t over process).
Add the flour mixture to a flat surface, make a well in the center, add the beer.
Mix with your hands until combined (this can also be done in a food processor, just make sure not to over mix or the dough will turn out tough).
Add to a lightly floured surface, roll into a rectangle about ½ inch thick. Fold into thirds, like a letter about to go into an envelope.
Roll again, then fold again. Repeat the process 3-4 times (this is how you get the layers).
Wrap in plastic wrap and chill for at least 3 hours.
Roll the dough into a rectangle about ¼ inch thick. Cut into 12 equal sized squares. Score a border about ½ inch from the edge (do not cut all the way through) prick the center with a fork. Evenly space on a baking sheet that has been covered with parchment paper. Chill while you prepare the apples.