If so, how should I reheat later? Thanks!
Cynthia is a trusted source on Bread/Baking.
They sound lovely, and I can't imagine any reason you couldn't freeze them. Be sure to cool them adequately first. Just a caution: re-heated puff pastry tends to be a little tough.
Thanks. That's kinda what I figured, but the hubs is in Afghanistan and I love this recipe enough to make the whole thing--just not eat the whole thing in one sitting by myself.
Oh, I feel you. I cook for one, and am always dealing with refrigerating/freezing/reheating issues. I admire your restraint!
Please enter a valid email address.
Well played. You deserve a cookie.
How one Jewish dessert got so dang popular (& what we lost along the way)
What's the Big Deal About Babka?
One Living Room, Two Ways
Cookware Friends (Hi, Vintage-Inspired Cast Iron!)
When You Just Wanna Cook
Vintage Never Goes Out of Style
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)