I love playing with puff pastry -- and I do use it all the time at the B&B.
Cut in any shape and use as a stage or platform for your savory of choice - season or spice in a complimentary manner.
Brie & Cranberry Napoleons - Bake off discs, layer with double creme brie and cranberry pear chutney, warm till brie just starts to melt...
A good smoked sausage and stone ground mustard wrapped in puff, cut in 1/3 inch slices and baked is always popular and (also always have a roll in the freezer just in case) -- makes a good app, or side with an egg dish
Sausage Turnovers as a maincourse or make minis as an app. Fill with sauteed sausage, onion and mushroom and cream cheese, check for seasoning, don't make too gooey
Mini beef wellingtons with horseradish cream
Walnut Pear Napoleons - Bake off discs, layer with sliced pear, roquefort and glazed walnuts
Individual brie with preserves (or a full size one depending on service
I fill with scrambled eggs and smoked salmon, garnish with caperberries and creme fraiche
1 1/2 squares pressed in to mini muffin tins - fill with a fudgy brownie mixture and bake....
Same procedure fill with sweetened, cream cheese, kahlua and egg mixture for a miniature cheesecake effect -- always popular
Use as a platform on a dessert cart/buffet table - Bake off the square, drizzle with white chocolate top with a perfect chocolate dipped strawberry or a trio of raspberries with a tiny sprig of fresh mint.