Questions regarding Puff Pastry Dough
I tried my hand at puff pastry and had a not bad first attempt but have a couple of questions.
First, how cold should the butter be? out of the refridge cold, or room temperature?
Second, I did have butter break through the dough when I was rolling it out. I put flour down and kept rolling. Is that the right thing to do? Why did it break through? Too warm, too cold the butter?
Third, I tried to make turnovers and when I wet and sealed the dough the filling still leaked out when baking. What is the trick to prevent that?
Thanks in advance. It still tasted good but I would like to make better.