Storage of Laminated Dough

To prepare puff pastry and other laminated doughs for freezing, and to ease their use when frozen, follow this simple procedure: Roll the dough approx imately ¼ in/0.6 cm thick for efficiency’s sake. If necessary, cut the dough into smaller sheets the size of a sheet pan or half sheet pan Layer the sheets on a sheet pan, placing a sheet of parchment paper between each one. Wrap the pan tightly in plastic wrap and place in the freezer. (Use the same method for refrigerated storage.)

As you cut puff pastry, you may create scraps, or trim. They can be reserved to be rerolled and used in pastries where a dramatic high, straight rise is not critical. Recommendations for the use of these scraps are the same as for blitz puff pastry; they should not be used for items that require a high and even rise. Layer the scraps on top of each other, keeping them flat to preserve the layers of fat and dough. Then the dough may be rolled and stored under refrigeration or frozen.