Puff pastry (pâte feuilletée) is a multi-layered, light and flaky unleavened pastry dough. It can be used to create all sorts of sorts of sweet and savory pastries – such as those shown above – as well as tarts, croissants and Napoleons (millefeuilles).
Since frozen puff pastry dough is often available in supermarkets, many home cooks shy away from making their own. Homemade puff pastry does take a little time to make, but it's not terribly difficult. The following photos show the process described in this Puff Pastry Dough Recipe. It will yield about 3 lbs. (1350 g) of dough. The dough can be used within a day or two, or divided into portions and frozen.
Plan to make the dough at a time when you can return to the kitchen several times in a three hour period. Your actual working time will be about 30 minutes. An inexpensive dough scraper is immensely useful for quickly cleaning your work surface between steps.