Novice question about puff pastry

I have some trouble with puff pastry - sometimes it's crispy and flaky (usually so when made into cheese twists), other times it is doughy and somewhat like a flat croissant. Once I tried to make coconut-jam puff-pastry easy buns they completely collapsed into a flat cookie-like creation.

Why is it so inconsistent?

(I've always used storebought supermarket own-brand puff pastry)

 

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