I'm going to have an awesome freezer
August 18, 2012 8:04 PM Subscribe
BakingFilter: I'm trying to clean out the fridge and use up some things - and one thing I want to do is make up a whole bunch of turnovers using jam and puff pastry, and then freeze them. The question is: WHEN should I freeze them, before or after baking? (Bonus question - if after baking, how would I reheat them?)
Freeze before baking. Make the turnovers, place on a parchment or wax paper lined cookie sheet, freeze until firm and then place in freezer bags. When you are ready to bake, preheat your oven, take out frozen pastry, brush with a little egg wash which will give them a nice shiny browned finish, and pop into the preheated oven and they should take only a couple minutes longer than if baking fresh.
posted by blacktshirtandjeans at 8:29 PM on August 18, 2012 [3 favorites]
posted by blacktshirtandjeans at 8:29 PM on August 18, 2012 [3 favorites]
mollymayhem and blackshirtandjeans are right on the money: Freeze before baking. Shape the pastries and lay them on a baking sheet, not touching, and freeze them overnight. Once they're frozen solid, you can stack them in a zip-top bag or Tupperware without them sticking together.
Laying them out on parchment paper will guarantee that they don't stick to the baking sheet. I usually pack them up for freezing with the parchment paper lining the bag or container, which helps preserve them from jostling and means you have a piece of parchment all ready when it's time to bake 'em.
Don't thaw them before baking: brush on the egg wash and pop them straight into a preheated oven. They'll bake a few minutes longer than if they had not been frozen and will be absolutely perfect. I do this all the time, and by "all the time," I mean I never make a batch of pastries or pie without putting some in the freezer for another time.
posted by Elsa at 9:05 PM on August 18, 2012 [4 favorites]
Laying them out on parchment paper will guarantee that they don't stick to the baking sheet. I usually pack them up for freezing with the parchment paper lining the bag or container, which helps preserve them from jostling and means you have a piece of parchment all ready when it's time to bake 'em.
Don't thaw them before baking: brush on the egg wash and pop them straight into a preheated oven. They'll bake a few minutes longer than if they had not been frozen and will be absolutely perfect. I do this all the time, and by "all the time," I mean I never make a batch of pastries or pie without putting some in the freezer for another time.
posted by Elsa at 9:05 PM on August 18, 2012 [4 favorites]
Response by poster: I am pleased to report that I made and froze eight such turnovers yesterday, and consumed two for breakfast this morning. Freezing before baking worked splendidly.
Huzzah!
posted by EmpressCallipygos at 8:31 AM on August 21, 2012 [1 favorite]
Huzzah!
posted by EmpressCallipygos at 8:31 AM on August 21, 2012 [1 favorite]
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posted by mollymayhem at 8:08 PM on August 18, 2012 [3 favorites]