Blocks of puff pastry can be refrigerated for up to 2 days or frozen for up to 6 months. Wrap in plastic and then aluminum foil, then slip the packets into a sealable plastic bag, pressing out the air before sealing. If freezing, thaw the pastry, without unwrapping, overnight in the refrigerator. Or freeze puff pastry after it is rolled out, either in sheets or cut into shapes. After rolling, chill until firm, cut into shapes if desired or leave sheets whole, then wrap. Stack cut pieces with wax paper between each layer before wrapping and freezing. For the best rise, bake frozen (unfilled) cut pieces without thawing. The latter is our preference, since shapes are ready to bake at a momentΓÇÖs notice. If freezing sheets, thaw them over-night in the refrigerator before cutting. Unbaked but filled puff pastry shapes such as turnovers can be covered and refrigerated for up to 8 hours before baking.
For maximum flakiness and crispness, puff pastry should be consumed the day it is baked. Filled and baked puff pastry desserts, such as turnovers, are best served warm from the oven, although they can be reheated. Individually assembled puff pastry desserts (such as bouchées and napoleons) should be eaten immediately after they are assembled. Napoleons that are made whole and then sliced should be eaten within 6 hours of being assembled. Puff pastry desserts with cream fillings should be refrigerated to prevent spoilage. Store baked puff pastry pieces at room temperature.
