Roll the balls out into large thin pancakes on a floured surface.
knead on floured surface until smooth and elastic, kneading in more flour if sticky, about 10 minutes.
I mix in about 1 1/2 to 2 cups then knead in the rest on a lightly floured surface.
roll the puff pastry onto a floured surface until it is about 1cm thick.
Roll out a little with a floured rolling pin.