Freezing Dough and Pastries

When you're busy, it pays to find ways to save time in the kitchen and freezing homemade pastry is a great way to do this. High fat dough tends to freeze well, making pastry a perfect (and impressive) make-ahead menu item. With it you have three options; you can freeze the dough, fill and freeze the unbaked pastries, or bake the pastries and thaw and reheat them when you're ready to serve. Here's how to do each of these three ways successfully.

How to freeze pastry dough

Mix the dough and form into a disc so it's easier to roll out later. Wrap it tightly in plastic wrap and store in an air-tight container or re-sealable plastic bag in the freezer for up to 2 weeks. If you store it any longer, the dough may begin to lose its flavour.

To thaw the frozen pastry dough, move it from the freezer to the fridge the night before and roll it out chilled. Try this out with either of these recipes:

How to freeze unbaked pastries

Prepare recipe completely up to the point of baking and place the unbaked pastries in a single layer on a greased or parchment-lined baking sheet in the freezer for a few hours until frozen. Once frozen, remove them from the baking sheet and pop them into an air-tight container or re-sealable plastic bag and return to the freezer-- this two-step method prevents them from sticking together or getting squished.

You can bake them straight from frozen, just give them an extra 15-20 minutes in the oven and watch them closely. Try this out with any of these recipes:

How to freeze baked pastries

Cool your baked pastries completely and layer them between sheets of wax paper in an air-tight container before putting them in the freezer where they'll keep for up to two weeks.

When you're ready to serve them, remove from the freezer and let them thaw in the fridge overnight. Heat them up just before serving in a 350°F (177 °C) oven for 15-20 minutes, or until heated through.

It's important to keep in mind that baked and frozen pastry tends to stale quicker once heated a second time, so try to avoid defrosting more than you can eat immediately. Here's a recipe to stock your freezer with:

Tags: better baking, holiday baking


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