Texture

• The signature light and airy texture and delicate crunch of puff pastry comes from the multiple layers of butter enrobed in the dough. Baking the pastry ahead can save time when necessary, but will alter the texture of the final product. A made-ahead puff pastry square loses some of its height when not served soon after baking. The texture is denser due to the drop in height. The pastry may also become soggy when baked ahead of time.

Baking Ahead

• If you choose to bake foods made with puff pastry ahead of time, remove them from the oven a couple of minutes early. The pastry should be golden-brown, but quickly burns because it's thin and fragile. A soggy made-ahead pastry can be refreshed in the oven for a few minutes just before serving. The dough will have a chance to brown a bit more at this point. If you're baking ahead, do it no more than one day before you plan to serve the puff pastry. Let the pastry square cool completely before storing it.

Assembling Ahead

• Assembling, but not baking, puff pastry entrees and desserts ahead of time is an option. Stuff turnovers with fruit or cheese fillings and fold accordingly. You can also top pizzas as desired. In other words, get the dish ready for baking. Refrigerate your assembled puff pastry creations for up to a couple of hours before baking. This saves time but does not compromise the texture and feel of the dish as baking ahead often does.

Freezing and Storing

• Baked-ahead puff pastry does not need refrigeration if you will be using it within a day or so. The drop in temperature combined with the denser texture of pre-baking can lead to a stale-tasting pastry. Wrap the cooled pastry in plastic wrap or aluminum foil, or place it in an airtight container. Store the baked pastry at room temperature until serving time. An unbaked puff pastry square can be wrapped and frozen for up to a month. This includes plain pastry dough or an assembled recipe.