How long do I have to thaw puff pastry before working with it?

Thanks so much, everyone, for your kind help. We took all advice and they turned out pretty spectacular, really. Everyone loved them. And I was shocked how simple it was to do.

You'll probably be better off this way. It will be best if you begin rolling it when it's still on the cool side, as the friction of rolling will warm it rapidly. If it spends too much time at room temperature or above, water will begin to leach out of the fat into the dough. Since puff pastry is entirely steam leavened, your great puff in the oven will be a bit compromised. Too, free water has a toughening effect on the dough. Your croissants sound lovely!

You can thaw it on the counter, and it should be usable in 20-30 minutes.