I have had no problems freezing puff pastry after it has been baked. Just allow it to defrost completely and then bake in a preheated oven until hot all the way through. The result isn't very different from the freshly-baked version. I do this with salmon en croute a lot http://handfulofsunshine.com/2014/09/17/salmon-en-croute/
Yes, exactly Makena. Roll them up w/your filling (or whatever you're doing,) then freeze raw. On day you're serving them, give them an egg wash and sprinkle on your cheese and bake.
I've made a lot things ahead with puff pastry - cheese sticks, palmiers with various fillings and such - and found that they hold up well, pre-baking, in the freezer. (Never left them in there for more than a couple of weeks - maybe not if held longer.) I don't even thaw, just brush with a final egg wash and give them an extra minute or two in the oven.
You could....but laminated pastry generally suffers over time, even frozen. I would bake it as close to service as possible, avoiding freezing if possible. If its unavoidable, they will certainly be edible and tasty, but not as.
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