Keep in mind one of the main ingredients in puff pastry is butter. Puff pastry that is too warm will wilt and become floppy which causes the layers to stick. If the puff pastry becomes difficult to work with, that's a sign you could end up with a soggy crust. Return the pastry to the refrigerator for 20-30 minutes or give it a quick chill in the freezer for 10-15 minutes before moving forward.