Scraps from puff pastry dough (as with any other flaky dough, such as Danish, pie, and croissant) will not be as good rolled out the second time, but they can be used successfully in some recipes. Puff pastry scraps are actually preferable to fresh dough for pastries that should not puff up much. Scrap pieces can be frozen until needed or combined with fresh dough. Never knead the scraps together to form a larger piece; lay them on top of each other and roll to retain the layered structure. Scraps from puff pastry can also be used for Butter-Wheat Bread.