Well the others have given some good advice. I'll just add, you can't do that because you can't.
Every time I hear questions about puff pastry it's always about how to speed it up in some way. What if I did this, what if I did that? I think all of those concerns miss the point.
Making puff pastry well means developing patience, paying attention to detail and learning to focus solely on what you are doing in the moment. When you finally get it finished and it reacts like it's supposed to, it's a thing of beauty that You created by putting in the necessary time and effort.
If it doesn't react like it's supposed to, it's flaws are the direct result of something you didn't do well at some point in the process. That includes the entirety of making the dough, cutting it evenly with a very sharp knife as well as making sure you pre heat the oven and that your oven is calibrated. Every single step is important.
With so many other things in cooking a bit of "personality" won't really affect the outcome of the dish in any substantial way. The beauty of making puff pastry is that it is completely unforgiving and that forces you to do it right all the way through. It's one of the best culinary teachers you can give yourself.