Cheapskate that I am, I often take home leftover croissants and such and freeze them. I just put them in a medium 350 degree oven just until the outside is firm and dry to the touch. This way, it is OK, but obviously not freshly baked (things with a lot filling, like pot pie, just don't work that well). Suggest you only bake what you will sell that day; leftovers are for employees to take home and eat that night. Baking powder defeats the whole purpose of puff pastry: BP adds a chemical taste, while puff pastry gets leavening using only butter and flour. |