Never made them but in a food science class I once took they explained the science behind how they make them. I think one of the important things is to get the butter to layer into the dough really well, but NOT melt. I guess you need to layer the dough a lot, which makes the butter divide into smaller and smaller pieces, then each piece of butter will later release steam as it cooks and help the dough rise and get crisp. Good luck- it sounded like a lot of work to me and I have made a lot of crazy crazy things from scratch.
at 10:51 PM on Nov. 6, 2010