Here you go a Classic Puff Pastry recipe.

One thing you MUST remember is that pu ff pastry is the only dough that achieves its height solely through lamination.T his is a small and large recipe large will be in brackets DOUGH 3 cups unbleached bread flour 1/2 cup cake flour 1 1/2 tsp salt 1/4 cup unsalted butter,melted 1 1/2 tsp lemon juice 3/4 cup +2 tbsp Ice water BUTTER 2 cups unsalted butter,cut into 1 inch chunks 5 tbsp unbleached bread flour For the dough combine the flours and the salt in a mixer bowl.Using the dough hook and the mixer on low speed,add the butter and lemon juice. Add the i ce water in a slow steady stream, scraping up the mixture from the bottom , Add just enough water so that the dough comes together. Increase the speeed to mediu m:knead until smooth and stretchy, about 45 seconds. form into a rough rectanlge :chill 1 hour. For butter mixture, fit the mixer with paddle.Add the butter and the flo ur:beat on low speed until smooth and malleable but still cool. Form butter into a block by pounding with a rolling pin on a floured surface,Divide the butter b lock in half. roll each half into a 5by7 inch rectangle. To assemble,roll the do ugh into a 8 by 18 inch rectangle. Place one butter rectangle in the centre of t he dough.Folf over flap of dough to coverm pressing dough at edgesto seal.Place the other butter rectangle on top on the enclosed butter. Fold the remaining flap of dough to cover,sealing with your fingers the butter should extend fully to the corners.Roll out the dough package in the dire ction of the open ends of folds into a 10 by 24 inch rectangle, dusting liberall y with the flour and rolling in all directions, Do Not roll over the ends of the dough. Fold the dough into thirds business letter style. Refregerate 1 hour (fi rst turn) Rotate the dough 90 degrees from the direction of the previous roll. R oll and repeat the 3 fold turn as before two more times( second and third turns) refrigerate 45 minutes. Repeat the sequence, performing two more turns(fourth and fifth turns).R efrigerate al least 1 hour before rolling and shaping. Allow the sheet of dough to rest in the refrigerator 15 minutes before cutting. If you are going to go to all that work you should make the real thing it takes time and patients. You ma y not get it perfect the first time but do not give up Baking is truly an art an d on should not rush art or the artist!