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.

Sylvia