The story of the classic puff pastry begins in France where they opened and kneaded the dough around a frozen plate of butter. They opened the dough, folded it and turned it several times to spread the butter evenly.
So, we have the French puff pastry, the most common, which stands out for its volume, rich foliage and buttery aroma.
The puff pastry requires a special turning and folding technique in order to create layers of dough that trap air between them and during baking create its well-known foliage.
There are many ways of preparing puff pastry and experts use different proportions of butter and flour, different ways of unifying butter and different types of folds in the dough.
Other popular puff pastries are German and Scottish.