Palmiers - PrePrep

[LoveToEatATL]

Making Ina Garten's Sundried Tomato Palmiers for a party on Sunday. Can I fill the puff pastry, roll it and then wrap it in seran wrap to slice and bake on Sunday?

This would really be a time saver.

Thanks!

[LoveToEatATL]

Really? No one has an answer? I'm awash in a sea of professionals and just need one teeny little answer.

Many many thanks!!

[tino27]

I would think the only problem would be how long puff pastry can last after it has been thawed without going bad. I would think overnight would certainly be okay. Making them today for Sunday, if you were that pressed for time, would probably be okay, too. As long as you kept the rolled dough well chilled.

[LoveToEatATL]

I would think the only problem would be how long puff pastry can last after it has been thawed without going bad. I would think overnight would certainly be okay. Making them today for Sunday, if you were that pressed for time, would probably be okay, too. As long as you kept the rolled dough well chilled.

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Do you think I should put the roll into the freezer after I assemble it?

[tino27]

The one reference on Google I found when I was searching for the shelf life of thawed puff pastry said that you could refreeze it if you originally thawed it in the fridge, but that the final product wouldn't be as good.

So, I'm not sure. If it were me, I'd just wrap it well, and stash it as far down in your fridge as possible until you're ready to cut and bake.

[LoveToEatATL]

Thanks, Tino. I might just wait until Sunday to put it together.

[takomabaker]

I was taught that laminated doughs, which of course includes puff, lose layers the longer it hangs around. So, the longer it sits in the refrigerator, the more likely it is that the layers will melt into one another and the pastry will lose flakiness. That said, about 6 months ago I had some leftover puff from another project that I wrapped and stuck in the fridge and forgot about. I had meant to vacuum seal it and freeze it, but I lost track of it. When I came across it about 3 days later I felt that it was past it's prime so I used it to make some sweet palmiers. They weren't the lightest, flakiest palmiers I have ever made, but no one who ate them complained.

I would think that you could, however, freeze the shaped palmiers, then bake them in a very hot oven directly from the freezer. I've never done this, so I'm just speculating, but knowing the nature of laminated doughs I would think this would be a direction to research.