Thaw puff pastry in the fridge overnight. Puff pastry comes frozen so it will need to be thawed. The fridge is the best place to do this as it will thaw evenly and remain cold the entire time. Some recipes recommend thawing on the counter for 40 minutes which you can do if you’re in a pinch, but it’s best to plan ahead and thaw the night before.

Puff pastry works best when it’s cold. It’s easier to handle when it’s cold and it bakes up nice and puffy when it’s cold. This mean you’ll have to work quickly when making these. I like to keep one sheet of puff pastry in the fridge while I work with the other. Then while I’m baking the first round of bundles, I’ll roll out and assemble the rest.

Try to handle the puff pastry as little as possible to help it remain as cold as possible. You can even run your hands under cold water (and then dry them off of course) before handling the puff pastry so that your hands don’t warm it up too much. This would be especially helpful if you’re working in a hot kitchen on a warm day.

If you’re making these puff pastry bundles ahead of time, making them according to the recipe directions, but skip the egg wash. Place them on a parchment lined baking sheet, cover them tightly with saran wrap and refrigerate them immediately. When you’re ready to bake them, remove the saran wrap, brush on the egg wash and bake them according the recipe directions.