ISO tips and tricks for using frozen, store bought, puff pastry

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purple.alien.giraffe

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Because it's a laminated dough, you might get away with stacking a few pieces on top of each other, pressing together and rolling, then a few more and do the same, repeat until no scraps left. Then stack those bits you rolled out, press together, and roll out.

For individual scraps, you could flatten them out some to make like a dumpling wrapper type thing, put a little bit of a filling in the center, then fold the dough up around it. So like, a small mushroom and bit of melty cheese with chopped chive, or a piece of diced and browned beef, roasted garlic, and asparagus tip. Or on the sweet side a piece of pineapple topped with a little brown sugar and cinnamon. Or make it more of a bowl and put fruit curd and vanilla pudding, then pinch it closed.
 

taxlady

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Because it's a laminated dough, you might get away with stacking a few pieces on top of each other, pressing together and rolling, then a few more and do the same, repeat until no scraps left. Then stack those bits you rolled out, press together, and roll out.

For individual scraps, you could flatten them out some to make like a dumpling wrapper type thing, put a little bit of a filling in the center, then fold the dough up around it. So like, a small mushroom and bit of melty cheese with chopped chive, or a piece of diced and browned beef, roasted garlic, and asparagus tip. Or on the sweet side a piece of pineapple topped with a little brown sugar and cinnamon. Or make it more of a bowl and put fruit curd and vanilla pudding, then pinch it closed.
I like these suggestions. I have been thinking of making some sort of savoury filling to make hand pies with the puff pastry. DH will probably have more interest in sweet filling than I do. I don't mind sweet pies, I'm just not all that big on desserts. Now, samosas and Jamaican patties, that's right up my alley.
 

Silversage

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If they get warm, the butter melt and you lose the layers. If you want to reuse them, chill them first, then lay them out closely, maybe I. Two layers, and roll them out. Try to preserve the layers. That’s what our croissant teacher told us at my class inParis.
 

dcSaute

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in rolling out the dough 'as unwrapped' I find it helpful to use a flour dusting - avoids sticking to granite roll-out surface and rolling pin....

the down side to that: the flour dusting greatly impedes 'piling and rolling' scraps 'together' - the flour dusting does not let the 'pile' adhere unless it's really squished . . . and there goes the butter layers . . .

making handpies is duck soup - use an invert bowl to cut out large diameter rounds. fill, flap over, wet edge, fork seal, poke vents in top layer....

since rounds and rectangles don't play well together, also consider triangular shapes. more of a pop-over type shape.

fwiw: a pizza cutter/wheel is a handy tool when cutting up (straight line) puff pastry dough . . . not so good at doing round things....
 

taxlady

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Oh, that makes sense. Good point about chilling the pieces before trying to roll them together with other pieces.
 

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