A well-made puff pastry is one of the great delights of the French kitchen. Buttery, flaky and rich without being heavy, it is hardly more difficult to make than simple short crust pastry but the results are always impressive.
The principle behind the pastry is to create many layers of dough and butter by folding and turning the two together. (Unlike short pastry, the butter is not incorporated into the dough but rather folded into the layers). It is crucial that the butter does not melt while the pastry is worked. Therefore, you must work as quickly as possible (particularly if your kitchen is hot) and on as cold surface as possible. Professional pastry chefs use a refrigerated marble. You need go that far. Since you want an evenly layered pastry, it is important that you always roll it to the same thickness and that the edges be very straight and even (this takes some practice!)