WHAT DO WE HAVE access to that is quick, yet so delicious? Puff Pastry. (It comes frozen, so it is important to let it defrost in your refrigerator prior to using)

Cinnamon twists

Preheat oven to 400 degrees. Cover baking sheet with parchment paper. ( I butter the surface of the sheet prior to putting the paper on top, to make the paper lie flat) Unfold one sheet of pastry. Brush with melted butter. Sprinkle liberally with cinnamon sugar. Cut 1/4-1/2 inch slices narrow side to narrow side.. Twist slices, pressing down the ends a bit on sheet to stop them from un-twisting. Bake till lightly browned.

Note: my grand daughter loves to make these, it’s simple and fun for young cooks.

The following are simple as well, I first saw the basic recipes in the Barefoot Contessa, but you may change them to suit your preference, substituting different nuts, adding cocoanut, etc. Some substitutions and explanations are included
Puff Pastry Sticky Buns
1 1/2 stick unsalted butter,
soft
1/3 cup light brown sugar,
lightly packed
1/2 cup pecans, chopped
coarsely
1 package frozen puff pastry,
defrosted (containing 2 sheets)
Filling (for 2 separate sheets)
2 tablespoons unsalted butter,
melted and cooled
2/3 cup light or dark brown
sugar(divided)
2-3 teaspoons ground cinnamon
(divided)
1 cup raisins or currants
(divided)

Preheat the oven to 400 degrees. Place a 12 cup standard muffin tins on a sheet pan lined with parchment paper.

Mix the 1 1/2 sticks of butter and the 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the muffin cups on top of the butter and sugar mixture.

Lightly flour pastry board. Unfold one sheet of puff pastry with the folds going left to right.

(you are going to use both sheets, filling them one at a time.)

Brush the whole pastry sheet with half of the melted butter, Leaving a 1 inch border on the pastry, sprinkle each sheet with 1/3 cup of the brown sugar, half of the cinnamon and 1/2 cup of currants or raisins. Starting with a long end, roll up the pastry snugly like a jelly roll around the filling. Finish the roll with the seam side down. Trim the ends of the roll about 1/2 inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 5 muffin cups. Repeat with the second sheet, to make 12 buns in all.

Bake for 30 minutes until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool for 5 minutes only. Invert the buns onto the parchment paper (ease the filling and pecans out onto the top of the buns with a spoon) and cool completely

Puff Pastry Savory Tarts

Or quick pizzas: Note: that this is a simple combination that can be varied at will. Grated parmesan is used to seal the bottom of the tart. They could be made in any shape, and be sweet as well as savory with ingredient change.

Unfold a sheet of puff pastry on a lightly floured surface and roll it light to an 11x11 inch square. Using a 6 inch wide saucer or other round object as a guide, cut 2 circles from the sheet, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on a sheet pan lined with parchment paper and refrigerate until ready to use

4 cups of thinly sliced yellow onions or a mixture of thinly sliced white part of leeks, and thinly sliced shallots (to make a 3-onion tart)
3 large garlic cloves cut into
thin slivers,\
Salt and pepper
2 teaspoons minced fresh
thyme leaves, or a pinch of dried
thyme
4 tablespoons freshly grated
parmesan cheese
4 ounces garlic and herb goat
cheese
1 large tomato, cut into 4 (1/4
inch thick slices)
3 tablespoons julienned basil
leaves
2 ounces Parmesan cheese,
shaved with a vegetable peeler
Preheat the oven to 425
degrees.

Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Sauté for 15 to 20 minutes stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Ad 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.

Using a sharp paring knife, score a 1/4 inch wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated parmesan on each round, staying inside the scored border.

Place one quarter of the onion mixture on each circle, again staying inside the scored edge. Crumble 1 ounce of the goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt and pepper. Finally scatter 4 or 5 shards of parmesan on each tart.

Bake for 20-25 minutes until the pastry is golden brown. Serve Hot or warm.

Note: that there is hardly any liquid in the onion mixture. If you wish to incorporate mushrooms, they should be sautéed till all moisture including added wine is minimal.