Can't remember who posted this, but I tried them (I left out the caraway seeds because I don't like them). They are really good. ONION BRIE PALMIERS 2 medium onions, thinly sliced 3 Tblsp. butter or margarine 2 Tblsp. brown sugar 1/2 tsp. white wine vinegar or cider vinegar 1 sheet frozen puff pastry, thawed 4 oz. Brie or Camembert, rind removed, softened 1 to 2 tsp. caraway seeds 1 egg 2 tsp. water In a large skillet, cook the onions, butter, brown sugar, and vinegar over medium-low heat until onions are golden brown, stirring frequently. Remove with a slotted spoon; cool to room temperature. On a lightly floured surface, roll puff pastry into an 11- x 8-inch rectangle. Spread Brie over pastry. Cover with the onions; sprinkle with caraway seeds. Roll up one long side to the middle of the dough; roll up the other side so the two rolls meet in the center. Using a serrated knife, cut into 1/2-inch slices. Place on parchment paper-lined baking sheets; flatten to 1/4-inch thickness. Refrigerate for 15 minutes. In a small bowl, beat egg and water; brush over slices. Bake at 375° F. for 12 to 14 minutes or until puffed and golden brown. Serve warm. Yield: 1-1/2 dozen. Another we really liked: SPINACH AND ARTICHOKES IN PUFF PASTRY 1 (10-ounce) pkg. frozen chopped spinach, thawed 1 (14-ounce) can artichoke hearts, drained and chopped 1/2 cup mayonnaise 1/2 cup grated Parmesan cheese 1 tsp. onion powder 1 tsp. garlic powder 1/2 tsp. pepper 1 (17.3-ounce) package frozen puff pastry Drain spinach well, pressing between layers of paper towels. Stir together spinach, artichoke hearts, and next 5 ingredients. Thaw puff pastry at room temperature 30 minutes. Unfold pastry, and place on a lightly floured surface or heavy-duty plastic wrap. Spread one-fourth spinach mixture evenly over pastry sheet, leaving a 1/2-inch border. Roll up pastry, jellyroll fashion, pressing to seal seam; wrap in heavy-duty plastic wrap. Repeat procedure with remaining pastry and spinach mixture. Freeze 30 minutes; cut into 1/2-inch-thick slices. (Rolls may be frozen up to 3 months.) Bake at 400° F. for 20 minutes or until golden brown. Yield: 4 dozen. Source: Southern Living, Top-Rated Recipe, November 2000".

I've made a croquembouche before for a brunch I hosted one New Year's. Cream puffs are made using pate choux, a very easy pastry. Either dollop the dough by the spoonful or pipe them using a pastry bag or even a ziploc bag with the corner clipped. You can fill the baked & cooled puffs with pastry cream, pudding, or leave them unfilled. Then you make a caramel syrup (sugar melted and caramelized). Dip a part of the puff in the caramel and create a circle, then you build on the circle, forming the croquembouche pyramid. I made a little spun sugar, using the caramel to create little strands of sugar. Before the strands cool all the way, you can wrap it around the croquembouche. It's really pretty. I'll bet you'll be able to find a youtube video on how to create one. And I'm sure there are a ga-jillion recipes on the web for the puffs. Lori

Yes you can. I have a number of recipes where I wrap meat/chicken in puff pastry in advance and then bake at the last minute. Ann

These pinwheels have a spinach/artichoke filling. Squeezing the spinach in a potato ricer is the best method I know to get the liquid out. Spinach and Artichoke Pinwheels 1 (10-ounce) package frozen chopped spinach, thawed 1 (14-ounce) can artichoke hearts, drained and chopped 1/2 cup mayonnaise 1/2 cup grated Parmesan cheese 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon pepper 1 (17.3-ounce) package frozen puff pastry Drain spinach well and stir together with artichoke hearts, mayo, Parmesan, onion powder, garlic powder and pepper. Thaw puff pastry at room temperature 30 minutes, or thaw overnight in fridge . Unfold pastry, and place on a lightly floured surface. Spread one-half spinach mixture evenly over pastry sheet, leaving a 1/2-inch border. Roll up pastry, jellyroll fashion, pressing to seal seam; wrap in plastic wrap or foil. Repeat procedure with remaining pastry and spinach mixture. Freeze 30 minutes; cut into 1/2-inch-thick slices. (Rolls may be frozen up to 3 months.) Bake at 400 for about 20 minutes or until golden brown.