I remember seeing how puff pastry was made. A layer of fat then a layer of dough. Roll it out, cut in half, put one half on top of the other so you have fat, dough, fat, dough. Roll it out. Cut, Repeat until you have many layers of fat and dough. I too can’t see how 'reduced fat' will work.although I won’t use Tesco own brand “reduced fat puff pastry” next time as it doesn’t puff up as well as it should! In hindsight it’s a bit pointless having reduced fat puff pastry as it’s the presence OF the fat that makes it puff up!

