I make my own puff pastry with 50% butter and 50% shortening. I'm sure you can google a basic puff pastry recipe. It's a long process though, about 10 hours in a day of rolling and folding, so I do three batches at one time and then freeze my own sheets.
If I flake out and don't have time to make my own I have used the puff pastry in the freezer section without any problems, but I personally miss the butter in the final product.
I don't know if the old fashioned home recipes are any different or not, but I like the results with classic puff pastry.