These two recipes are so simple, but yet so flavorful and diverse that they disappear off the plate in a flash. They compliment each other in that you can make both with one box of puff pastry.

PEANUT BUTTER CHOCOLATE CLOUDS

1 sheet puff pastry, thawed and rolled thinner

1/3-1/2 cup JIF creamy peanut butter

1/2 cup Ghiradelli milk chocolate chips

sparkling sugar

• Preheat oven to 400 degrees.
• Gently roll out Puff pastry on a well floured surface.
• Cut pastry in half.
• Spread one half with the peanut butter.
• Sprinkle with chocolate chips.
• Place the other sheet of pastry on top.
• Cut into equal pieces.
• Crimp and seal the edges of all the clouds with a fork.
• Place all the clouds on a parchment sheet covered cookie sheet.
• Brush each square with heavy cream and sparkling sugar.
• Bake 10-12 minutes until golden.
• Remove from oven and cool 5 minutes before serving.

ANGEL WINGS

1 sheet puff pastry, thawed

3/4 cup sugar

1/3 cup sparkling sugar

• Sprinkle one 1/3 cup sugar over your work surface.
• Place pastry sheet on top of sugar.
• Sprinkle with another 1/3 cup sugar.
• Roll pastry into 12×9 rectangle.
• Liberally sprinkle with remaining sugar ever couple of rolls.
• Trim edges square.
• Gently fold long edges in towards center meeting in the middle.
• Fold in half as if closing a book.
• Cover and refrigerate 1 hour or until firm.
• Preheat oven to 375 degrees.
• Cut pastry crosswise into 36 slices.
• Arrange cut side down on a parchment lined cookie sheet.
• Bake 12 minutes.
• Turn and sprinkle with the sparkling sugar.
• Bake an additional 2 minutes or until golden brown.
• Cool completely.