Leftovers again

What do you do with leftover pâte feuilletée (puff pastry)? Make chaussons (popovers) filled with pear compote, of course! Ken had preserved some pears last fall and they were just calling out to be used, so I made a quick compote by cooking them with a little sugar, vanilla, and cinnamon.

Freshly baked pear popovers cooling on a rack.

Then I rolled out my scraps of puff pastry from January (after I thawed them) and cut out small circles of dough. I spooned some of the compote on each circle, closed them over the filling and painted them with egg wash. Into the oven and about twenty minutes later, voilà!