Puff pastry. It's a painstaking endeavour. And when you've portioned what you need and you have scraps, you don't ever ever ever want those little bits to go to waste. Today we made a Saskatoon Berry Almond Maple Galette. Puff scraps rolled out to a rough round shape, topped with almond frangipane, local Saskatoon berries, and maple syrup. Served with fresh cream. These never last long, so grab one ASAP!