Puff pastry is made by enclosing butter in dough and repeatedly rolling and folding it. Steam lifts the separated layers in the oven, so temperature control and intact lamination matter.
Keep the layers distinct
The butter should be pliable enough to roll without cracking but cool enough not to melt into the dough. If the dough resists or warms, rest it in the refrigerator before continuing.
Roll and fold evenly
Use even pressure and keep edges square. Brush away excess flour before folding. Record the number of turns rather than relying on memory.
Bake with enough heat
Cut cleanly with a sharp blade and avoid sealing exposed edges. Chill shaped pieces before baking, then use a properly preheated oven so steam develops before the butter leaks.
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