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I can think of a few things.

First off, what folds and how many turns are you doing for your puff?
resting time between folds?
Time between lamination and product usage?

Its already been mentioned, but using sharp tools to cut the pastry. I use a 9.5" chefs knife for most of my work with laminated dough. Something I can maintain at a razor sharpness ( or at least try to)
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