For puffs I take the finished puff pastry (unleavened) dough. Defrost. A little roll with a rolling pin, divided for convenience into 2 parts (since I have the dough rolled up jelly roll).

For stresses need to mix the butter (soft), sugar, vanilla and flour to a state of crumbs.

On the dough distribute streusel evenly, crush by hand and gently rolled into rolls. You can strazile to do half, then layering the puffs will have more (I think)

Then the rolls are cut into portions with a sharp knife. Shift on a baking sheet covered with baking paper (I have oil). Bake in a hot oven at the temperature. 200* 20 minutes (focus on your oven). When ready to give the puffs to cool and pour caramel sauce.

Caramel sauce I made for the cake. And since I still had in stock, decided to add to these puffs. It was very tasty! Pour sugar in a sturdy pan and put on medium heat, cook until sugar is melted (be very careful not to burn the sugar). Once the sugar is dissolved, add the butter, stir until butter is melted. Then remove mixture from the heat and pour a thin stream of cream. Stir until smooth. Leave to cool, then refrigerate.