Puff pastry is an intricate dough of butter and flour that is repeatedly folded until there are literally hundreds of delicate layers. That is why it is so light and flaky and rises so high. Keeping these layers intact is key.
Since it is important to keep the pasty cold, thaw it in the refrigerator and not on the counter. Your cooking tools and working area should also be cold so the layers of butter don’t break down, which will keep the pastry from rising properly.
Cut puff pastry with a very sharp knife or pastry/pizza wheel. Remember to cut straight down through the pastry and not at an angle or with a sawing motion. A ragged cut will pinch the layers together and prevent them from rising sky high.
After you cut puff pastry, invert the piece so the side that was facing up is now on the bottom. If necessary, you can attach pieces of puff pastry with water. If your recipe calls for glazing with an egg wash, make sure it doesn't drip down the sides. This will fuse the edges together and inhibit the rise.

Instructor: Katherine Alford