Puff pastry squares are one of the easiest things to store in your freezer and make a special cocktail nibble. Once sold only in larger sheets, now, through the intersession of the marketing gods, 5 x 5 squares are now available for those mortals who need a quick idea for an aperativo. They can be used for a myriad of things, both savory and sweet. They can be cooked with a topping or without. What you use is limited only by the boundaries of your imagination and the part of the meal you are serving. I love using them to top pot pies. Those of you who follow this blog are familiar with my deficiency in dessert making but these are wonderful topped with just a bit of sugar and butter and served with a glass of fizz for a light meal ender. Here is a pre dinner idea. Sesame Cayenne Straws. You will need a puff pastry square, some melted butter to brush on the pastry, a sprinkling of cayenne pepper, black and white sesame seeds and pinch of salt. I like using the three colors only because, well, there are three colors. Preheat the oven to 350 degrees. While you wait, take a rimmed baking sheet and top with a piece of parchment paper or a silpat. Roll your square out a bit, keeping the shape as best you can. This is not an exact science. Your goal is to make the pastry a bit thinner and to get 8 or so straws per sheet. Top with the seeds, cayenne pepper and salt and press them into the pastry. Now with a knife or a ridged cutter make straws. You can either twist them or lay them flat on the pan. Bake for 5-7 minutes or until golden brown. Remove from oven and let rest a few minutes before serving. Place them in a serving something or other. Here I am using a crystal brandy snifter, but you could serve them in a paper cup and they would still be delicious. Open a bottle of wine and there you go. A beautiful, elegant bite which took all of 15 minutes to make.