If you have a good cold freezer,freezing will work quite well. Just make up your dough,scale the dough into two pieces,I believe this is the same recipe I used this past winter, and place covered in refrigerator 30 to. 60 minutes. When you take the dough out of refrigerator it should be cold. I would roll the dough out into a rectangle,spread slightly softened butter over two thirds of the dough. Bring the unbuttered third over the middle of the buttered portion then bring the remaining buttered part over the remaining unbuttered part. Refrigerate 30 to 45 minutes and repeat the process two more times for a total of three,three folds. One way of making the individual pastries you missed was rolling a portion of the finished dough into a rectangle and cutting strips into 1&1/2 oz. Strips and rolling up into a snail. They hold their shape very well! Brush the tops of rolls with an egg wash,proof and then put a dollop of jam on top and bake. Finish with a simple syrup and drizzle with icing.

• Reply