If you are left with any scraps when you've been using puff pastry it's not a good idea to roll it into a ball and re-roll it, like you would do with shortcrust. The layers of fat between the pastry would no longer be there and the pastry wouldn't puff up. If you need more then you can press the scraps together, trying to keep them roughly in the same direction, and roll them flat.
Alternatively you can brush with beaten egg, sprinkle with cinnamon and icing sugar, bake for 8-10 minutes and enjoy them with coffee...
Or dipped in chocolate sauce.
To make the chocolate sauce mix a spoonful of Nutella with enough hot water to make the sauce as thick as you like.....and enjoy.