Thank you for this post!!!!! I never tackled puff pastry before but yesterday made the Cheese Straws and Open Faced Pastry Bites for Super Bowl. Since I did not have Brie - I opted instead to use creamy con latte ricotta over Bon Maman Peach Preserves. After baking I sprinkled with a bit of Penzey's Cinnamon Sugar and both appetizer and desserts were a big hit. I will now keep puff pastry in my freezer ALWAYS.

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