1) Deli roll - everyone loves this shabbat table staple. Roll out one package of puff pastry into a rectangle of medium thickness. Spread a thin layer of mustard on the dough and top with various cold cuts. Roll up the dough just as if you were making a deli roll. Bake at 425 until dough is nice and flaky brown (about 20-30 minutes). Slice and serve.
2) Mushroom puffs - Sauté a chopped onion and 12 oz's. of sliced mushrooms in some olive oil. Add in about half a cup of marinara, a tsp of salt a tsp of garlic powder and if necessary a little cornstarch to thicken. Use to fill puff pastry squares. Line them up on a baking sheet and bake at 400 until dough is brown and flaky. Save the extra mushroom mixture, heat it up just before serving and pour over the tops of the turnovers.
3) Palmiers - Roll one package of puff pastry to a rectangle of medium thickness. Spread a layers of ricotta cheese on top of the pastry. Sprinkle all over with parmesan. Then top with sun-dried tomatoes and a little more parmesan. Roll up lengthwise as if making a jelly roll and place in the freezer for half an hour. Remove from freezer and cut into slices. Place slices on a baking sheet and bake at 325 until flaky and golden.
4) Elephant Ears - Roll one package of puff pastry to a rectangle of medium thickness. Spread with melted chocolate or hazelnut spread. Top with a sprinkle of sugar and if desired, cinnamon. Roll up both sides lengthwise, meeting in the middle like you are folding a torah scroll and cut into slices (If dough is sticky, pop it into the freezer first). Place onto a baking sheet and bake at 425 for 15 minutes or until golden brown.
5) Strawberry Swirls - Roll one package of puff pastry to a rectangle of medium thickness. Spread with strawberry jam (or any other flavor you like). Roll up lengthwise and cut into slices. Place on baking sheet and bake at 425 for 10-15 minutes.