Hi Janet, cold ingredients and a cold dough are key to making your puff pastry puff. If you find that at any time the dough becomes slightly sticky or hard to work with, put it back in the fridge for 15-20 minutes until it firms back up and is workable. Another reason why puff pastry sometimes doesn't puff as much as you would have liked is because the butter is worked into the flour too much. Be sure you leave some visible chunks of butter, which will help create flaky pockets when it bakes. Last tip: make sure your oven is fully preheated and up to temperature. If it's running low, the butter might melt out of the dough instead of creating steam and puffing up the layers. Keep things super cold and then super hot for best results. Kye@KAF

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