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Old 05-07-2021, 05:37 AM   #1
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Smile What do you do with all those left over cuttings from pastry? Me, tonights apple pie

My two favorite things to use leftover pastry for are pie crusts and palmiers. How do you use yours? And how long do they stay in the freezer before you find a chance to use them? Me, I usually have a one day turn around.


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Old 05-07-2021, 08:19 AM   #2
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I cook them along with the main pastry and use for pug treats. Sometimes plain, sometimes with something sprinkled on them.
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Old 05-07-2021, 03:11 PM   #3
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We always sprinkled left over pie crust dough with sugar, and cinnamon, then baked as treats for other meals, or as snacks.

I haven't tried this, but think it would be great. Make the pie crust cookies and store in air tight freezer bags in te freezer. When you have enough of them saved up, crush them like you would Graham Cracker crumbs, and use as the crust for an apple bottom cheesecake. It sound tasty to me.

your pie looks delightful.

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Old 05-07-2021, 06:26 PM   #4
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As someone once wrote here, I cut them into shapes. Sometimes I sprinkle sugar on them. Then I bake them in the oven with the pie and when it's done, I throw away the burnt bits of leftover pie crust that I was trying to use. I have never succeeded in making something edible that way.
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Old 05-07-2021, 06:54 PM   #5
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Ooo, cinnamon and sugar roll-ups. Mom (and now I) would gather up all the bits of pastry after assembling the pie, roll out, sprinkle with cinnamon and sugar (sometimes Mom brushed butter on the pastry first, Oh My!), roll into a long tube, and cut into little logs about one inch. Bake with the pie, but pull out earlier. Those babies were gone before the pie ever came out of the overn.
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Old 05-08-2021, 05:23 AM   #6
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Originally Posted by Cooking Goddess View Post
Ooo, cinnamon and sugar roll-ups. Mom (and now I) would gather up all the bits of pastry after assembling the pie, roll out, sprinkle with cinnamon and sugar (sometimes Mom brushed butter on the pastry first, Oh My!), roll into a long tube, and cut into little logs about one inch. Bake with the pie, but pull out earlier. Those babies were gone before the pie ever came out of the overn.
Jeannie does that after I prep a pie.
Great snack.

Ross
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Old 05-08-2021, 08:32 AM   #7
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Ooo, cinnamon and sugar roll-ups. Mom (and now I) would gather up all the bits of pastry after assembling the pie, roll out, sprinkle with cinnamon and sugar (sometimes Mom brushed butter on the pastry first, Oh My!), roll into a long tube, and cut into little logs about one inch. Bake with the pie, but pull out earlier. Those babies were gone before the pie ever came out of the overn.
French Canadians call those Pets De Soeurs or Nun's Farts.

We never bothered to roll them up we just sprinkled the cinnamon sugar on the rerolled scraps and cut them into wedges.

We also made little free-form strawberry jam tarts using the scraps of dough.
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