Puff pastry is one of the things I always buy in-store. It’s very complicated to make from scratch (for me) and since I can get high quality frozen puff pastry at the store, that’s what I always do.  And it really is a wonderful ingredient to work with, when handled correctly.  - Thaw it properly. It usually says how and for how long on the package. - Puff pastry should never be warm to the touch or even room temperature. It should be pliable but still cool.  - Don’t use puff pastry too soon, example: when it’s still frozen, or it will break. - And remember that once you’ve thawed the sheets you can’t refreeze them so use those puff pastries up.