3 ways to use up pie crust scraps

Puff pastry can turn even the simplest ingredients into great meals and desserts. This precious all-butter ingredient is not cheap to buy, and certainly not easy to make. Instead of throwing away the odd edge of laminated pastry gold, use the extra for something else.

I always have an instinct to save scraps for larger components. After using the first cut of the puff pastry sheet, be sure to roll the scraps, whether store-bought or homemade, into parchment paper. It comes rolled, so reuse that paper for rolling.) Fold the roll of scrap in half to save freezer space and because you don’t need to store the scrap shape. Place them in an airtight bag or container and put them in the freezer until you decide to make one of these great scrap snacks.

croutons with spices

I saved the best first. This is my favorite way to use pie crust scraps and one of the easiest. Place pastry leftovers on cutting surface. If the scraps are frozen, let them sit on the counter for 5 minutes. It should defrost quickly, but should still be cool to the touch. Cut the scraps into pieces about half an inch in size. I use a pizza cutter and roll them at odd angles until I cut them all to size.

Place the pieces in a medium bowl and drizzle about a teaspoon of oil over the top. If you have a spray bottle of oil, about 5 sprays should be enough.you don’t want to be them oily, It’s a little moist, so dry seasonings stick to it. Toss the pie crust with a fork. Add your favorite seasoning. I like to add salt, cayenne, oregano, garlic powder, onion powder, and umami powder. Toss again until pieces are evenly coated. Spread the scraps out on a sheet pan lined with parchment paper in even layers so they don’t overlap.In a preheated 400°F oven he bakes for 10 to 12 minutes. Add croutons to soups, salads, and pastas, or nibble on them as a crunchy snack.

cinnamon sugar monkey bread

Similar to the croutons above, monkey bread is made by tossing laminated pastry dough to dry, but this time it’s sweet (and shaped differently). Prepare the dough in the same way, cutting the thawed puff pastry strips into pieces about 0.5-inch to 1-inch. Place the scraps in a bowl and mix in a little oil or melted butter with a teaspoon or so. Sprinkle with salt. Toss pieces to coat well with dry ingredients.

Depending on how much scrap you’re working with, butter the pan or butter the cupcake wells to make individual monkey pans. Fill the baking container about halfway with the scrap mixture. If there is sugar left in the bottom of the bowl, sprinkle it over the top. Bake him in a preheated 400°F oven for 10 to 15 minutes, depending on the baking dish you’re using. Toast it and leave it to ferment well to complete the monkey bread. Remove the bread while it is still warm, as the cold caramel may stick to the bread.

Cheese sticks

If you have a lot of long scraps, consider rolling cheese sticks. This works best because dry aged cheeses don’t melt dramatically. Pour about half a cup of shredded Parmesan or other aged cheese onto work surface. Pass a knife through the shredded cheese to form mince. Place a piece of thawed pastry about 2 to 5 inches long into the cheese and, with your palm open, press and roll the pastry in the cheese. The cheese will stick and melt into the dough. Do this with all pie crusts. For very long pieces, fold in half after rolling in cheese and twist to create a nice design. Place the pieces in a parchment-lined baking pan and bake in a preheated 400°F oven for 10 to 12 minutes.

Make lots of puff pastry scraps in the freezer and turn these snacks into larger products. Monkey bread makes an especially appealing centerpiece when incorporated into a bundt pan.