Can puff pastry be refrigerated overnight?

In this brief article, we are going to answer the question, “Can puff pastry be refrigerated overnight?”

Can puff pastry be refrigerated overnight?

Yes, puff pastry can be refrigerated overnight. It is possible to store plain puff pastry in a sealed jar after baking. The puff pastry can be best eaten fresh out of the oven. Make a batch and enjoy it another day if you can’t complete it all in one sitting.

To make puff pastry, chilled butter is used to separate hundreds of sheet thin layers of dough. We all want the flaky, multiple layered crunch that comes from baking a pastry and using steam formed by the steam rising from the moisture inside the dough and the butter.

Make sure that you know how and where to store or bake puff pastry correctly in order to get the best results.

How to store puff pastry overnight?

Cooked puff pastry may be stored in the refrigerator for up to a week. Individually cover each of your pastries in plastic wrap, taking careful not to squish them. After squeezing out all the air, put them in a zip-lock bag and seal them. It’s best to store the whole item in an airtight container.

It is advisable not to put any kind of frosting on freshly made cakes, muffins, pastries, biscuits, and loaves. It should be placed immediately on plastic wrap after being allowed to cool completely in the baking container. 

Before putting it in plastic wrap, don’t really need to place it on a platter. Wrap each item individually in plastic and seal it shut.

Can you reheat puff pastry?

Yes, you can reheat puff pastry. Phyllo pastry, flaky biscuits, crusty bread, and other baked items are best warmed or reheated in the oven rather than in the microwave. 

If required, you may quickly reheat pies at 300 to 350 degrees Fahrenheit, or you can slowly reheat them at 200 – 250 degrees Fahrenheit until they are cooked through.

How do you make puff pastry at home?

There is nothing more satisfying than making your own puff pastry at home. Puff pastry can be made in a matter of minutes using only five simple ingredients.

Pâte feuilletée is a flaky pastry that is formed by laminating layers of dough. You can buy frozen puff pastry sheets, but once you’ve prepared your own from scratch, you won’t need to go and buy again. 

Although it does require some effort, handmade puff pastry is unrivalled. When you create puff pastry from scratch, the quality of the ingredients truly shines through.


  • Flour
  • Sugar
  • Salt
  • Butter
  • Cold water

Ingredients During the baking of the pastry, the butter pieces melt, creating air pockets that make the dough light and flaky.

To avoid the dough from melting, icy cold water can be used to retain it at a lower temperature. If you want to keep your drink cool, it’s a good idea to make some ice cubes ahead.


  • Grate the butter. The butter can be frozen before grating in order to make it simpler to work with it.
  • Grate the butter and mix it with the flour, sugar, then salt in a bowl.
  • Make a clump by drizzling some cold water over through the mixture and folding it together.
  • Lightly knead the dough, then form it into a 12-inch square and refrigerate it for one hour under plastic wrap.
  • Starting with a lightly floured board, lay out all the dough and fold it in thirds.
  • Before cooling or freezing the dough for later use, turn dough 90 degrees and continue to roll, fold, and rotate three times. It should appear a lot more polished than it did when you first began.


The grating of the butter speeds up the laminating process and reduces the possibility of the dough tearing. If you try to roll the dough for too long, you risk the butter melting into the dough. We don’t recommend substituting cubed or coarsely chopped butter for grated butter.

Keep an eye on the dough if you’re baking in the summer or have a humid kitchen. Put the dough back in the fridge if it becomes too warm while you’re working with it.

Refrigerate the dough if it becomes rubbery or shrinks during the lamination process.

As a precaution against cracking or fracturing the frozen dough, put the dough in the fridge for a few hours before unwrapping it.

To avoid freezer burn, twice wrap the dough in plastic before putting it in a sealed bag.

Before kneading, you may put the bowl in the refrigerator to keep the dough chilled.

You should only use a small amount of flour. As a result, your dough will have too much flour in it if you over-flour your work area. As a result of using too much flour, the layers of the pastry do not hold together while laminating.


In this brief article, we answered the question, “Can puff pastry be refrigerated overnight?”


Hi, I am Charlotte, I love cooking and in my previous life, I was a chef. I bring some of my experience to the recipes on this hub and answer your food questions.