I think the western puff pastry uses either all-purpose flour (中筋) or even cake flour (低筋) but not bread flour (高筋, 麵包麵).
Instead of water and mix with flour, they use butter (best with real butter) and flour (butter in room temperature, not completely melted)...and work on a cold surface to roll the dough out into sheet, chill in fridge for hours before use...
And I think the way we do our 蔥油餅 (which also has many layers) is just do the flour and water mix dough, rest for long time so that its very very soft to touch. Then roll the dough out to very thin layer, spray/add/distribute fat/oil (best with pork fat, but vege oil will work) to entire sheet, fold the sheet up, roll the dough out again into thin sheet, add fat/oil, fold...repeat it many many time and you will have 蔥油餅 with many layers
