The pastries are best on the same day and can be stored at room temperature for up to two days.
To freeze, place the pasties in a freeze bag and freeze for up to three months. To warm, heat for 5-10 minutes in a 350F (180C) preheated oven.
Resting time is very important: Begin by allowing the dough to rest overnight in the refrigerator, as this extended resting period is vital for flavor and pastry texture development. The same patience is required for the second resting phase, which should span between 3 to 5 hours.
Use tape to mark the dimensions for easy guidance during the process.
If you notice the dough warming up, refrigerate it for 10 minutes between folds.
It is hard to know if the pastries are done. Despite their puffy appearance, prematurely taken-out pastries might have raw dough inside. Slicing one from the center is the most reliable method to ascertain readiness. If the dough remains raw, it requires additional baking time.
When applying one or two layers of butter, adhere to the baking instructions on the recipe card. Alternatively, if omitting butter or utilizing the Brioche Croissants technique, follow the specific baking instructions provided in the recipe
