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Jan 9, 2010 10:49 AM

Puff Pastry left in the fridg for a week!

Another dumb move by me last Sunday. Took some puff pastry out of the freezer and was going to make some apple turnovers for the week's breakfast. Left it in the fridg to thaw, got busy, and forgot to refreeze.

1) Will it be safe to eat? I doesn't strike me as the type of product that will go bad in a week? I've left 5 minute bread dough in the fridge for about a week, and its been fine.

2) Will it perform as it is suppose to? Will it get puffy?

The brand website says use it in 2-3 days. I'm at 6 days now. I suppose I can experiment and make them now and see what happens.

Curious about what others have to say on the matter. Thanks!

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  1. It should be fine, although the flour may have oxidized a bit.
    Is it a little grey in color? That would be a sign.
    It should still puff up, and the grey will likely fade when you bake it, leaving you something more golden.
    How does it smell? If it's sour smelling, it is starting to go.

    1 Reply
    1. re: rabaja

      Thanks - they were not grey and they smelled fine. I went ahead and made them. Tastes good. Pict attached.

    2. I did this last week with some Dufors. Wasn't willing to throw it away, so I rolled it out and made apple turnovers. They were terrific. I agree, don't use it if it smells off, but mine was just fine.