sounds like danish dough to me, too. i'm not too sure about vera's "laying on" butter each time technique. the way i was taught, a slab of butter is enclosed in the pastry and successively rolled out, folded and chilled, just like making puff pastry.
here's a dough recipe:
4 c flour
2 pk dry yeast or 1 oz fresh
3 T sugar
1 t salt
3 eggs or 6 yolks
1 teaspoon grated orange zest
1/4 to 1/2 t ground cardamon
1 t vanilla
1 1/4 c cold
2 c butter
all of the top ingredients are combined for the dough. don't let it rise. chill it before add ing the butter. the butter can be rolled out between sheets of well-floured wax paper or parchment, then placed on the rolled-out dough, and then the rolling and turning begins.
it's a little complicated to describe and would take a long time to type. please google. the 2 techniques i'm familiar with is to roll out the dough into a rectangle and either fold it in thirds or, fold the 2 ends to meet in the middle and then close it like a book. this will be done about 2 or 3 times (turning between rollings), chilled, and repeated another 3 or 4 times.
the main points to keep in mind is that you want both the dough and the butter to be about the same consistency and, you never want the butter to warm up, as then it will get worked into the dough and you'll lose the flakiness.
oh, i just noticed tdejarnette's very excellent link just posted. roll it out that way.
best of luck recapturing your lost family treasure!