Feuilletage rapide (quick puff pastry) uses the shortcut method. The butter is cut into the flour as if making a pie crust and then a scant amount of water is added and combined to make a smooth, workable dough. The remaining process is the same as other two methods. The key is to work quickly to keep the butter form melting. As this dough tends to distort less and is tenderer. Due to similarity with Pie Dough, it is ideal for liquid fillings and fruits as it will maintain its crisp and and crusts.
You can make Cheesy and Crunchy Puff Pastry for remaining dough.