Best way to make fruit filled puff pastry in advance?
I’m making peach rosettes for a friends birthday Friday. You layer thin slices of peaches on strips of puff pastry, then roll it up so it resembles a rose. Since I’m going right after work and can’t prep and bake then, which of these would make for the best option?
A: prep and bake that morning and store at room temperature. (I’m worried the pastry will get soggy).
B. Prep the day before, freeze, and then bake them just before I go. I will have time for this.
C. A better option I haven’t thought of...