It's not too lazy for me to go to the store and get it (the closest is about 3 minutes away!), but I'm too cheap! lol And I'm sure there are chemicals in commercial puff pastry, like when you read the ingredients on a loaf of bread.
But seriously, I haven't made puff pastry for years, but I used to make it a lot, when I knew a lady that was into French foods. I don't remember where I found the method, but I wrote the recipe in my "Blue Book" (looseleaf notebook of favorite recipes), as "Easy Puff Paste". We compared it to the classic method of making puff paste, and it made pastries that rose almost as high as as the regular, and actually more even - the gluten is less developed in it, so it doesn't need as much restin. And incredibly more easy!
We also tested the bread flour in it - they called for AP or bread flour. We thought it was strange that this was an option, since cake flour was called for! But it didn't rise much more, and needed more resting, or the edges would not be as even, due to the elasticity. The AP flour worked better.
This is made in the FP, so maybe this is what you make, CWS.
Easy Puff Pastry
3 c Unbleached AP flour
1 c cake flour
1 tsp salt
1 lb cold, unsalted butter, cut into ½" cubes
1 c ice water, plus 1 tsp lemon juice, or
1 c sour cream + 2 egg yolks, for a richer
pastry
Combine flours and salt in FP, and process briefly to mix. Drop in the butter, and pulse several times, until the butter is the size of beans or peas. Add water and lemon juice, and pulse just until the dough begins to mass up on the blade.
Scrape dough out onto a lightly floured surface, and shape into about a 2" thick rectangle. Brush with flour, and roll into a 12" rectangle, ½" thick. Fold into three, turn 90°, and repeat. After folding, wrap in plastic, and chill 30 min. (Original recipe called for 1 or 2 more turns now, then resting, but I rest it once, briefly, before the final turn). Turn one or two more times, then wrap, and rest at least 4 hours, or up to 3 days; may also be frozen.
The 4 types of pastries I have listed are Straws, Arches, Palmiers, and Couques. The straws are the ones I would often make with pastry leftover from a main dish.
We would also make croissants from puff pastry - easier, and they have more butter in them!