I have made puff pastry the old fashioned way with all the turns and flattening the block of butter and enclosing it into the dough,
I also have a "quick recipe"....not made in the FP but on a board with a rolling pin.
But I can tell you the results are NOT the same.
Linda C

There's a food processor recipe below.

Here is a link that might be useful: Puff Pastry

I made it once, just to say I did. What a huge PITA! Hats off to any one who try but, having done it once, never again!

When I think of the hours and hours our great grandmothers and grandmothers spent cooking, baking, doing laundry and cleaning, my head spins. No wonder they had laundry days, baking days etc...it took from dawn to dusk to get just one of these things done!

CHase: I'm with you! Pepperidge Farms Puff Pastry is fine for me.... let them do the work.

My mother learned how to make phyllo dough and used to do it fairly often when I was young. I remember her making the dough, then rolling it out and spreading it with butter. Then she'd fold it up into a small square and refrigerate overnight. Next day, she'd repeat the whole process: roll out, spread with butter, fold. This process was repeated several days in a row. Then she could roll it out and use it.

I'm telling you, that stuff was heaven. But would I go to all that trouble? No way! Ahh... the good ol' days (when my mother cooked and didn't mind all that work!).