Storing Pâte Feuilletée

Pâte feuilletée must be wrapped airtight for storage to keep it from drying out. It freezes well for up to 1 month, both as a plain dough and in pastry products assembled for later baking. It can also be refrigerated, but if it is held for more than a couple of days, the dough will begin to ferment and turn an unappealing gray. This will render it useless, as both the taste and texture will be affected.