I used store-bought puff pastry to make a tart with two layers of pastry (with some soft cheese in the middle). Even though it baked, neither the top nor the bottom layer of pastry rose or puffed at all.
I kept the puff pastry in the refrigerator instead of the freezer for a few days between purchasing and baking. Whoops! I was also pretty sloppy about "room temp"; I just worked the dough when it was flexible. Would this incorrect temperature management have caused the failure to rise?
I did not use an egg wash. I baked at 400° F for about 17 minutes, in a square ceramic dish, pre-greased with sprayable butter. Since the pastry didn't quite fit in the dish, I used a butter knife to trim the edges off of the pastry.