I’m new to this Forum and relatively new to baking. I’m just an ordinary guy trying to live a bit better by doing most, if not all, of my own cooking and baking. And for the record I get more enjoyment out of baking than I do cooking.
Anyway I'm trying to do all my own baking this Christmas cakes done, Christmas pudding mixed and will be steamed tomorrow. Next on the list is my mince pies.
In addition to mince pies though I'd like to make a few mincemeat palmiers, The palmier recipe seems straight forward enough but if I want to keep them for the Christmas holiday's is it best to shape, bake, freeze, defrost, and then reheat when required?
Or is it best to just make them now, put into the freezer uncooked and when required defrost and cook bearing in mind I'll be using puff pastry?