You can find puff pastry in the freezer section with the dessert stuff. I use Pepperidge Farm. I buy the flat sheets (two sheets per package) instead of the shells, but I'm sure they are also great to have. Puff pastry is one of those things that appears to be a painstaking thing to make and people are typically impressed when it's put before them. It's flaky and buttery and the perfect base for all sorts of flavors, sweet or savory.
In my book, How to Cook Without a Book, Pam Anderson devoted her dessert chapter to puff pastry and the many last minute things you can make with it. I've been using puff pastry long before my love affair with How to Cook Without a Book began, but I liked her chocolate turnovers idea so much I thought I would share it with you through pictures.
First, you thaw one sheet of puff pastry and cut it into nine squares (approx. 3'' x 3''). I actually made six slightly bigger ones in the pictures below. You also get out some semi-sweet chocolate and break it into nine little pieces (about 1/4 oz. each).
Then you beat an egg into a little dish and brush the egg onto the edges of the each square.
Bake the turnovers in a 425 degree oven until golden brown, about 15 minutes. If you are using both racks of the oven, switch the cookie sheets halfway through. If you are only using one cookie sheet, rotate it halfway through.
They come out looking delicious, but let them cool before burning your tongue so badly that you can't even taste them (obviously a lesson learned by personal experience). You can also sprinkle them with powdered sugar if you want...which I forgot to do.
This is only 1 of the ten million things you can do with puff pastry...in fact, I used it to make something completely awesome that I'll share in a post soon.