Puff pastry is typically heavily layered and, when heated in the oven, the layers of the dough puff up, creating a puffy, flaky crust that is delicious for breakfasts, desserts and main dishes. Puff pastry is complicated to make at home and takes a long time and plenty of skill. Many supermarkets sell frozen puff pastry that is already mixed, rolled and ready to bake. Before baking, you must thaw the pastry or it will not rise properly. Use a small amount of heat to speed up thawing time.
Take the frozen puff pastry sheets out of the freezer. Wrap the sheets in a clean hand towel. When you wrap the pastry in the towel, the condensation from the pastry will wick into the towel and keep the pastry itself drier.
Turn on the oven to about 200 degrees C (400F). Place the wrapped puff pastry on the baking tray.
Place the baking tray on top of the hob so that the heat from the oven below gently warms the bottom of the baking tray and the puff pastry. This only works for ovens that are below the hob and will not work for ovens built into the wall. If you have a built-in oven, try placing the pastry in the warming drawer on the lowest heat setting.
Allow the puff pastry to sit on top of the oven for about 10 minutes. Peel back the towel surrounding the pastry and see if it is pliable. It is OK for the pastry to be a little stiff -- when you work with it as you prepare it for baking, your hands will complete the warming process. You just want it to be flexible enough not to break into pieces while you handle it.