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I made puff pastry but there's extra dough in my kitchen that I don't want to make more Torte Milanese for which I needed puff pastry. The extra dough doesn't contain butter and is not the required dough yet. Where and how to keep it for future use?

  • We don't do recipe requests, but your question about keeping it in the fridge is acceptable :) – Yamikuronue Jun 26 '14 at 16:00
  • @Yamikuronue: As you've probably noticed, I said "name" it and didn't ask for a recipe. – Gigili Jun 26 '14 at 16:20
  • So what you've got is just flour, salt and water, right? – Jolenealaska Jun 26 '14 at 17:04
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    @gigili we also don't accept "suggest a dish which I can make with ingredient X" type of question, so Yamikuronue was correct in removing that part. – rumtscho Jun 26 '14 at 19:46
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    I would finish the butter folding, then freeze it. – DrRandy Jun 28 '14 at 15:39
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The dough will keep 2-3 days only in the fridge. Freeze and defrost when you need it and it will keep for a month or more. Just wrap it well to prevent off flavors and freezer burn.

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