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1st recipe
Puff pastry quick roll and folding method.
By: Vinastar Channel
100 grams unsalted butter
1 and 1/2 tsp salt
500 grams special flour for bread (high protein)
200 grams of water (weighed to be accurate)
250 grams of margarine or special butter for laminating puff pastry.

2nd recipe
Scottish Method Puff Pastry.
Source: Gembil Kitchen
Rebaked: Vinastar Channel
250 grams special flour for bread (high protein)
4-5 grams salt (original recipe 5 grams)
140 grams water (original recipe 150)
20 grams of butter
125 grams of butter or margarine specifically for laminating puff pastry.

3rd recipe
Pain Au Chocolat (chocolate croissant) Danish Pastry spread method.
250 grams special flour for bread (high protein)
50 grams butter/margarine
110 grams of cold water
30-35 grams of sugar
4-5 grams of salt
4-5 grams of instant yeast (if the air temperature in your house is warm enough, just use 4 grams)
125 grams of special butter for laminating puff pastry / sheet butter.
Chocolate chips to taste (original recipe uses chocolate sticks)

4th recipe
This is the simplest puff pastry among the others because it doesn't use special butter for lamination and also without yeast. Puff pastry uses regular butter mixed with flour instead of special butter. Flour is put into boiling water for the first dough.

First batter.
70 grams of sugar
115 grams butter/margarine
160 grams of water
1 tsp salt
360 grams of all-purpose flour or special flour for bread.
2nd dough
135 grams of all-purpose flour
115 grams butter/margarine
Spread:
1 Egg yolk
1/2 tbsp milk
Contents:
Overripe bananas are better (I use plantains), chocolate, and cheese (according to your taste)