I'm talking about the Pepperidge Farm type of frozen puff pastry sheets. I often find that the 12x12 inch squares are too small for my needs (enfolding a wheel of brie for baking, for example).
How can I make it bigger? Rolling each piece out makes the pastry too thin. Can I put two defrosted sheets on top of each other and roll them out into a larger square the same thickness as each original piece, or will this somehow squish it into un-puffiness?