Puff Pastry

For the last couple of days I’ve been playing with puff pastry. I have used it before with moderate success and thought I’d try my hand at some dessert stuff. I attempted chocolate croissants, which really are a no brainer but I managed to make them look like something a 3 year old created. They were still tasty though. And I also tried to make apple turnovers. Again moderately decent. I don’t remember having had this much trouble with the damn thing before so I’m not sure what I did wrong this time. Could be the new oven, my desire to go with the flow instead of following the recipes I had to a T or the brand of pastry itself. I bought some organic type from a local market that came in unusual dimensions. Don’t you know it, the darn thing threw me all off. I needed squares for the croissants and got rectangles instead. I tried to roll it out and stretch it but to no avail. My croissants came out like an evil claw, short on one side and terrifying on the other.
The stuffings I used were cheese in one just for the heck of it, and chocolate squares, Nutella and marzipan, all separately of course. The Nutella had the best flavor followed by the marzipan, which turned out pretty good.
I think I rolled my pieces too much and ended up with lots of dough and just a bit of stuffing, so beware if you attempt this as well.
Other than that, the apple filling for the turnovers was not sweet enough and the apple pieces were too small cause I chopped them ninja-style. If you make apples for a strudel or turnover, know that you have to add much more sugar than seems naturally healthy, otherwise you’ll have bland warm apples in a blanket.
That’s about all the wisdom I could muster on my puff pastry experiments of this week. And here's a pic of the only ones that were photogenic.