Don’t try to manipulate Puff Pastry that’s not completely thawed; unfolding it while it’s still frozen could tear the sheet.
Thaw time may vary. Pastry should unfold easily but still be cold after thawing. If sheets reach room temperature, return to the fridge to rechill (but not refreeze).
To thaw at room temperature, remove pastry sheet(s) from the box and outer wrapping. Thaw pastry sheet(s) until the pastry unfolds easily, no more than 40 minutes.
To thaw in the microwave, remove 1 pastry sheet from the box and outer wrapping and wrap in a paper towel. Microwave on HIGH for 15 seconds. Turn the pastry sheet over. Microwave another 15 seconds. If pastry doesn’t unfold easily, microwave for another 5 seconds on each side.
You can thaw Puff Pastry in the fridge. Separate and place each sheet on a plate, cover with plastic wrap and defrost in the refrigerator for about 4 hours.
Once Puff Pastry is thawed, work quickly while it’s still cold. You can cut it into desired shapes, then store in the fridge until you’re ready for the next step.
Puff Pastry works best when cold. So chill your tools—knife, pastry/pizza cutter, cookie cutters, even pastry board and baking pans in the fridge—while thawing your pastry.
Use a long, heavy rolling pin to roll out your Puff Pastry dough: it helps create a pastry that’s even all over and you won’t have to press down too hard to roll it out.
Avoid pressing too hard when rolling out the ends and edges—you want to avoid pressing the edge layers together, as that will prevent the pastry from rising.
