When you buy puff pastry and cut out tartlets there is always the “negative” of the tartlets, that is to say the imprint of the hollowed out circles, if someone can help me express this more clearly I’m interested, I should have taken a photo it would be more meaningful!
In short, this leftover dough should not be thrown away. But if you ball up all the scraps you will only get an ordinary dough, which will have lost the airy side of puff pastry which gives all its charm.
The trick is therefore, instead of grouping the scraps into a ball to then spread, to stack these scraps on top of each other, then spread them with a rolling pin, using a little flour. if necessary. And there the dough will keep all its puffiness when cooked, it will remain light. So much for the “sleight of hand” tip…
The season for aperitifs in the garden is open, I love preparing light and varied snacks!
Here is a very easy and delicious one, made with leftover organic puff pastry from this recipe…
Serve as is or with a little creamy sauce…
For four you need:
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