We have been playing around with puff pastry. I am not sure our variations improve on the origingal. They might. We added cornstarch to our flour. We melted our butter. We even whipped the melted butter block. We added steps. The dough was easy to roll. The dough and butter block came together quickly. When the puff pastry was done we trimmed off the ugly bits. We dusted them with sugar and rolled them flat. Then we rolled the dough into a tube and dusted it again with sugar. And we rolled it flat again. We baked these flat pieces for 20 minutes at 425°. We created these beautifully ugly caramelized pieces of sugared puff pastry. They were crisp, sweet, rich, flaky. They were delightful. Now we go back to tinkering with puff pastry. Eliminating steps, fine tuning and exploring.