So you've decided to host an Oscars party this year, but you aren't sure what to serve. Obviously you want something extra fancy — something that will allow you to shine nearly as brightly as those folks on the red carpet. • Why not serve up a slate of hors d'oeuvres wrapped in puff pastry, the super-elegant dough perfected by — who else — the French? It's not exactly a breeze to produce. So we've got a simpler version, known variously as rough puff pastry, quick puff pastry or blitz puff pastry. • It's actually not much quicker than full-blown puff pastry, but it is much easier to prepare. The recipe (find it on Page 2E) yields about a pound of dough, enough to produce several dozen hors d'oeuvres. It is followed by some suggestions for fillings.