Can you put baked puff pastry in the fridge?

Yes, you can put baked puff pastry in the fridge, but it's best to store an undressed, baked puff pastry in an airtight container at room temperature or in the freezer. It will last approx. 5 days at room temperature and up to 2 months in the freezer.

Can you freeze baked puff pastry?

Yes, baked puff pastry freezes well. Make sure the puff pastry is undressed when freezing it and is stored in an airtight container. Once ready to serve bring the pastry to room temperature or reheat in the oven at 350˚F for 8 minutes (from frozen). Then dress the pastry as desired.

Puff pastry is a laminated dough composed of dough and butter. It's layered and folded over itself many times to give a light, puffy and airy pastry once baked. Puff pastry can be made by hand or can be bought frozen in sheets at your local grocery store.

How long does puff pastry last?

Puff pastry's life span will depend if it is dressed or undressed. Undressed puff pastry will last approx. 5 days stored in an airtight container at room temperature or up to 2 months in the freezer. Once puff pastry is dressed with goodies it will last approx. 2-3 days and will lose its flakiness.

Berry Cheese Tart

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This simple berry cheese tart is a fun cross between a lazy man’s tart and a cheesecake. But it’s made with a flaky, buttery puff pastry base, a fluffy, and light cream cheese filling and topped with fresh fruit bursting with summer sweetness. Recipe easily doubles.

Author: Alie Romano
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Yield: 9 1x
Category: Dessert
Cuisine: American

Ingredients

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1 sheet puff pastry, thawed and ready to use
1/2 cup whipping cream
6 oz (3/4 cup) cream cheese, at room temperature
1/4 cup sugar
1/4 teaspoon vanilla extract
zest of 1 small lemon
3 – 4 cups mixed berries
powdered sugar, for topping

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Instructions

Heat oven to 400˚F.
Roll out 1 sheet puff pastry onto a large piece of parchment paper.
Using a sharp knife score a rectangle around the edges of the pastry approx. 1/2 inch thick. Be careful not to cut all the way through. Make a few pricks in the centre of the rectangle to let air escape as it bakes.
Next, transfer your pastry onto a baking sheet and bake for 10 -12 minutes or until golden brown and puffed.
Let the tart shell cool on a wire rack.
Meanwhile, make your filling.
In a bowl of a stand mixer whip whipping cream until soft peaks form, add vanilla extract and mix to combine.
In a separate large bowl, beat cream cheese and sugar together until light and fluffy, scraping down the sides of the bowl as necessary.
Add half the whipped cream to the cream cheese mixture, gently fold together. Add the rest of the whipping cream and continue to fold until combined. Set aside.
Using your hand gently press the centre of the pastry down. This will give you a pastry pocket (you can use a knife to recut the edges if your lines baked together while in the oven).
Fill the tart with the cream cheese filling, smoothing out right to the edge of the puff pastry.
Top filling with lemon zest, fresh berries and dust with powdered sugar.

Notes

This recipe uses only one sheet of puff pastry. Only thaw one sheet of puff pastry from the box and keep the other one frozen until you are ready to use.

The recipe doubles easily to make two tarts.

Cover any leftovers in plastic wrap and store in the fridge for one to two days. For best results serve the same day to keep the flakiness of the puff pastry.

Nutrition

Serving Size: 1 of 9
Calories: 263
Sugar: 13.7g
Sodium: 144mg
Fat: 15.2g
Saturated Fat: 8.5g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 29.2g
Fiber: 5g
Protein: 4.4g
Cholesterol: 28mg

Find it online: https://bakingforfriends.com/berry-cheese-tart/