I love this recipe! I know I can freeze fully formed, unbaked pastries, and then I just bake them for a few extra minutes, but..... How long can I leave them in the freezer? (In a food saver bag or canister - in case that matters) Also, can I freeze the dough at the point of already rolled and folded and ready for the fridge for 30 min or overnight? If I can freeze the dough, for how long? If not, how long can I leave it in that folded form in the fridge before rolling it out to make the pastries? Thanks, Suzanne btw: I keep trying to come up with different shapes so I know what filling is inside. For example, my triangles have raspberry inside, circles have lemon, etc That works to a point as long as I limit the # of filling flavors. Is there any other way of achieving that more simply? I couldn't get "dough letters" to stay on the pastries once they are frozen. Hi, Suzanne. Since this dough doesn't depend on yeast it freezes quite well. I think you could safely go 3 to 4 months, as long as it's well wrapped. Same goes for the dough by itself for the freezer. I wouldn't leave the dough in the refrigerator for more than 2 days. After that it starts to oxidize and look kind of gray and icky; it's not harmful, just not very good looking. You might try some alphabet cutters to cut a vent in the tops of your pastries that will tell you what the filling is; it's always a good idea to label what you're putting in the freezer with the "key" to your code!" Susan

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