Is it possible to re-freeze Puff Pastry after it has been thawed? I ask because

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orchid

Well-known member
I made this great recipe from Ina Garten for our out of town guests over the holidays and it is so easy and tastes wonderful. I would love to make it for the two of us for snacks or maybe lunch with a salad. I would like to make it in portions for the two of us and then freeze again to use when needed. Can you do that with puff pastry?

Ham and Cheese in Puff Pastry

Time: 25 min

Cook Time: 25 min

Level: Easy

Serves: 6 servings

1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm)

2 tablespoons Dijon mustard

1/4 pound black forest ham, sliced

1/2 pound Swiss Gruyere cheese, sliced

1 egg, beaten with 1 tablespoon water, for egg wash

Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan.

Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash.

Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape.

Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.

http://www.foodnetwork.com/recipes/ina-garten/ham-and-cheese-in-puff-pastry-recipe/index.html

 
Mmmmm - looks very tasty! Apparently you can freeze it.

From Baking911.com...

"Unbaked Puff Pastry: Dough can be frozen twice without losing its significant rising ability. This is great when making hors d'oeuvres. Frozen dough can be rolled, stuffed, shaped and refrozen before baking and serving. Frozen pastry dough works best when baked while frozen. The shock of the hot oven on the cold pastry when initially bakes, gives it added boost, shrinking less and baking more evenly."

I don't know about the texture of the frozen & defrosted cheese though. Tried freezing a brick of cheese once and it lost it's palatability for me. (Maybe it was just that brand of cheese though.)

http://www.baking911.com/pastry/puff.htm

 
orchid, I've made this by using 1 sheet of the puff pastry

and cutting it in half then following the remaining instructions using 1/2 of everything. Makes 3 servings, or 2 if you're really hungry.

I know you can freeze puff pastry twice...it works well when making appetizers ahead to have on hand but in this case I'd worry about freezing the ham inside as it might result in a watery product when you go to bake it.

 
Hmmmm...that's a great idea to just use one sheet and I think I'll make

one and freeze to see what the ham does. It's a really easy, tasty recipe isn't it? Thanks Pat.

 
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