taxlady, Many years ago, I made a simplified version of puff pastry, and this sounds very much like that - the only difference being that the recipe back then called for butter in 1/2" cubes, before putting in the FP. The butter flattened between layers of dough, and it worked very well. Comparing it to the PP made the traditional way - spreading the butter over 2/3 of the dough, folding it, refrigerating it, etc., this actually did better! I never went back to the traditional way!
Update - I actually put this in my recipes in the computer way back!
SIMPLIFIED PUFF PASTRY
3 cup(s) unbleached flour
1 cup(s) cake flour
1 lb unsalted butter; cold, cut in 1/2 in cubes
1 cup(s) ice water
1 tsp lemon juice
A. Place flours and salt in food processor and process briefly, to mix. Add the butter cubes evenly around the bowl, then pulse several times, until butter is the size of large peas, or beans. Combine the lemon juice and ice water, and pour into the processor, and pulse just until the dough begins to come together on the blades.
B. Turn dough out onto a lightly floured surface, then shape into a rough rectangle. Roll into about a 12" rectangle, 1/2" thick. fold into thirds, turn 90 degrees, then roll out 1/2" thick again. Fold, turn, and roll again, for a total of 3 turns. Wrap in plastic wrap, then refrigerate at least 4 hours, or up to 3 days; may also be frozen at this point.
Yield: about 3 lbs