Puff Pastry

Puff pastry is made of water, flour and butter. When it cooks the water turns to steam, the butter lubricates the layers of flour and allows them to rise. So if you don’t break the layers of flour with the butter during rolling you should get an even rise. The trick with puff pastry is to have the butter and base dough at the same temperature. This way the harder butter won’t break the layers of pastry, nor would the softer butter push through the layers during the rolling process.