I have already commented on this post, but I love puff pastry so much I could not resist the urge to post again. I often make Alsatian Tarts with quick puff pastry. I cut the pastry in a square ( 10" x 10" or so), take a little knife and cut a border around the square (not all the way through the pastry - just the top layer) and then prick the center with a fork. Keep the puff pastry chilled. I then spread the center with a mix of cream cheese and sour cream - 3 ozs of each creamed together at room temp with salt and pepper to taste). On top of that I add lots of caramelized onions (from four cups of raw onion) and bake. It gets nice and brown, tastes and smells wonderful and is really easy. This is really something special. It is very impressive looking.

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