Looks really pretty! I also need to do something with my regular roll of spelt puff pastry I'm keeping as stock, as it's been there a while now. There'll be pears in the organic box which comes on Tuesdays, so I'm making Flammkuchen: roll out the pastry, thin layer of (vegan ) dairy free) crème fraîche on top, thin slices of pears and lots of rosemary. I also still have a few fresh quinces left- they kept outside even trough the -7,5°C frost recently - and wonder what spice or herb might go with them on a similar cake. Perhaps also rosemary and pink pepper? Darn, now I'm hungry. ^^