...which is basically the cut method. great for scones, short crust, etc.
but if you want real layers you need some kind of lamination where the gluten is developing separately as a network in between the fat, and the gluten needs to relax properly in between each major shaping or funky things happen (thus the need for 30 min chill or other means).
the rectangle shape can be achieved many ways, but it's just about even distribution of fat and dough, and the much more critical component in achieving that is the temperature of both, they need to be similarly maluble. the fat needs to be soft enough, and the dough needs to be hard enough so that when you roll it out it all spreads evenly.