Puff pastry over two evenings - perform butter step tonight or wait?
October 16, 2013 4:22 PM Subscribe
I'm completely self-taught on pastry (and baking/cooking in general), so please forgive my ignorance. I'm making pasties (like small savory pies) for Friday evening, and as I don't expect to have the time to do everything in one evening, I decided to make the pastry and the filling tonight, then bake the pasties tomorrow (also with the idea that they'll taste better after only having been refrigerated one day rather than two). I've made the flour/salt/water & splash of lemon juice part of the pastry, which is now in the fridge resting (the recipe calls for 1-2 hours). I've also prepared the filling (which will be fine to sit in the fridge overnight). Should I perform the butter step (rolling out the pastry, adding the butter layer, rolling out & turning several times) tonight or tomorrow? Will that affect the taste/consistency of the pastry? And am I better off doing the whole shebang tonight, or am I right that holding off on baking will result in tastier pastries Friday evening?
posted by pammeke to food & drink (5 answers total)