Too much of a purist for ready-made puff pastry with its ethanol, palm oil, emulsifiers and acidity regulators (check it out if in doubt: http://www.tesco.com/groceries/product/details/?id=266524232)?
Neither the time nor the inclination for all the rolling and re-rolling required for making your own?
Puff pastry for pragmatic purists
Prep. Time: about 10 minutes
Cooking time: about 15 minutes
Makes about 15 pastry pieces i.e. croissants, or 1 tart base
Quark or ricotta 200 g
Butter, cold 200 g
All-purpose flour 200 g
Pinch of salt
Pinch of sugar (or 1 tsp for a sweeter pastry)
1) Combine the flour with the salt and sugar. Rub the butter into the flour with your fingertips until you pretty much have a breadcrumb texture.
2) Make a hollow in the middle, tip in the quark/ricotta and quickly work into the flour mixture to form a soft, fairly moist dough (do not over-mix).
3) Cover and chill for 30 minutes before using.
4) Use as you would puff pastry i.e. for croissants or sweet & savoury tart bases. Bake at 200°C for about 15 minutes (180°C fan oven).