It's a Puff Pastry Party!

[*Deborah*]

Oh, those look SO GOOD!

[Susan in FL]

They do look good! I can see there will be no problem finding something to do with what's left!

Sorry to butt in here … but a fantastic use for scraps (or any leftover puff pastry) is to wrap pieces around squares of dark chocolate, brush with egg, and bake to make pain au chocolat

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Please do butt in! ...Any time you want, with a suggestion like that.

[jgarner53]

How brave you three are to tackle puff! I remember being terrified of it, too, at first, but when I actually got down to making it, I found it really wasn't so hard after all.

You can use the scraps to make parmesan (or any other hard cheese) twists. Roll out a sheet thin, brush half with egg wash, sprinkle that half generously with cheese, then fold over the "clean" half, pressing gently to seal. Roll a little bit to seal the pieces together and thin things out a bit, then cut into one-inch strips (a pizza cutter works great), twist, and bake. Puffy, cheezy, crispy snacks. What could be better? they're amazing with champagne. Well, they're amazing, period.

Or make palmiers.

As to how long puff will keep in the fridge, ours doesn't last long at work, but even graying, oxidized sheets will bake off nicely, as long as you can get over the less than appealing color. I vacuum seal my homemade puff and freeze it. I made 5 batches of it for my pastry school final (got into a rhythm, starting the dough on one day, then doing the turns the next, etc.) that I split and wound up freezing. I shouldn't have to make puff for quite some time.

[Megan Blocker]

Thanks, Jennifer! Those are all great ideas.

I just had another slice of the tart (I also managed to unload two at the office today and one to a friend who I met for Greek food tonight), and I have to say, the crust is really good. I hadn't noticed last night (maybe too pooped from the whole thing), but it's incredibly light and flaky. Can't wait to see how it cooks up sans pie weights. Perhaps this weekend!