If I were to double the pastry recipe, use one now and then freeze the second recipe, which would be the best way to do it? I have a 1.5 hr commute to and from work so I try to plan ahead on my days off. I like to make/bake double for those days I simply don't have the time to serve wonderful meals otherwise. Should I freeze it in a ball or would it be better to roll it out, cover it with waxed paper or parchment paper fold it in half and then vacuum seal it before putting it in the freezer for another day?I've found that it thaws much faster if it is rolled flat. I often keep a stack separated by parchment then slipped into a plastic bag, in my freezer. Just pull out the number you need put them on the counter and by the time I've assembled my ingredients, they are thawed. Mary @ KAF

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