Sopaipillas are a type of fried pastry dessert liberally powdered with cinnamon sugar and drizzled with honey. Traditional to many Latin cultures, there are multiple variations of the dessert utilizing several different types of dough.
This version deviates widely from the traditional preparation in that it is baked instead of deep fried. I'm fairly certain, however, that if one were inclined to deep fry puff pastry they would immediately drop dead from a karma-induced heart attack.
When I was young my mother used to use the leftover scraps of pie crust to make tasty little treats. She'd sprinkle the pieces of dough with cinnamon sugar and bake them until golden brown and crispy - easily my favorite part of the baking process. These sopaipillas are the same idea, using the leftover scraps of puff pastry from another recipe. I can't stand just throwing away perfectly good pieces of puff pastry and this application allows a means of saving them and a means of gaining at least three pounds just by looking at them.
Just brush the pieces of leftover puff pastry with a beaten egg and bake at 425F for about 16-18 minutes or until deep golden brown. Liberally sprinkle with powdered sugar, cinnamon, and drizzle with honey.