This is a post I have wanted to do for some time. What do you do with your excess pastry, the scraps? Reroll? Toss? I don’t like to rework any dough very much, but I hate to see it go to waste.
The most treasured items in my kitchen, above anything French, are the pieces that belonged to my paternal Grandmother, Helen; she was an excellent baker and I use her Cincinnati sifters and here her sugar shaker to dust my pastry scraps just as she showed me how to make them~
The concept is the same for fresh or remnant pastry; I used a pastry wheel here for puff pastry; sprinkle with sugar and cinnamon; use a silpat sheet if you can for easy cleanup~
The puff pastry bakes at 400 degrees like this: YUM!
If your family is spoilt you will serve it to them with a fine drizzle of chocolate, as so~
Shortbread, puff, brisee, whatever kind of dough, it all makes good for scraps; bake with sugar and spice and dust with powdered sugar~
Try your fancy Savory Store sugars on these, you will be soooo happy~
holiday recipes to continue…..hope you will try this with your bakery scraps~