I'm working with a delicious Trader Joe's all-butter puff pastry from France. I need for it to be ¼" thick, but it comes out of the box only ⅛" thick. So, I simply folded it over itself, pressing gently, yielding the ¼" I needed. (I did not use anything (egg wash, butter) between the layers.) However, after baking it over a soup bowl, the 2 pieces separated and the bottom layer headed south into the soup instead of melding with the top layer to puff. Does anyone know how can I "glue" these 2 layers together so they properly meld, without introducing too much moisture into the dough? -- or have a different solution to transform ⅛" dough into ¼" dough? Many thanks in advance.