Love this post! Is it possible that the same technique would work for puff pastry? This quote from the text "When you get to the point where your dough has 160+ layers, the butter is pressed so incredibly thin that it doesn’t have quite enough moisture to create the steam that typically makes the dough layers separate and puff. Plus, the dough is stretched so tightly that it resists the puffing motion." rings so true for puff pastry. It would be interesting to test.

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