Why wouldn’t it be the occasion of a weekly post?
What do you do with your puff pastry's left-overs?
I always new that it was forbidden to make a ball and re-roll it, but I didn’t have a particular technique.
I found a trick on a French food site, le Meilleur du chef.
You just have to pile the pieces of pastry, making them overlap a bit.
Then you can roll thinly ...
and cut into different shapes: sticks, here sprinkled with poppy seeds and parmesan...
Or tiny rounds with some tomato sauce on them, and a piece of anchovy filet.
You can bake them a little in advance and then freeze them to be able to cope with any impromptu aperitive!
French version here
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