Don't be afraid to make your own puff pastry. It just requires a little concentration. You may need to make it a few times before you master the technique, but be patient and you will soon be able to produce flaky, light puff pastry. The actual working time is not long, but it seems long because you must allow time for the dough to rest. I usually wait until after the third turn before I clean up the flour on the countertop. There is no use in cleaning it three times! For a particularly flavorful pastry, use butterfat-rich European-style butter.
my family enjoys this bread with butter or margarine on it and it always gets polished off within a day or 2. My mother has been baking and giving away this bread as holiday gifts for as long as I can remember.