Freezing Puff Pastry

Puff pastry freezes well both as a dough and made up, ready to be baked. However, it should not be stored in the refrigerator for more than 5 days after it is finished. If held longer than that, the flour and water in the dough will start to ferment, eventually causing the dough to turn gray. It will gradually become darker, and both taste and appearance will suffer. The ideal way to use puff pastry, provided you have the freezer space, is to make up as many apple turnovers or fleurons (or whatever items you are making) as you will need for the week and freeze them to take out and bake fresh every day. If this is not practical, freeze the dough, divided into suitably sized pieces, to use as required. Puff pastry dough must be kept well covered at all times, especially in the freezer, to prevent the top from drying and forming a skin (freezer burn).