I am trying out some puff pastry sheets for a couple of my friends in a different city who are visiting us.. it takes minimum 10 hrs for them to reach their place (road and air travel included).. I have to pack the pastry sheets for them to take when they leave and they will be storing it in freezer/ refrigerator for future use - I would like to know :
- How should I pack the sheets considering that the pastry dough (stored in freezer at my end) would be at room temp for 10 continuous hrs.
- Will the temperature fluctuations affect the product?
- Or should I make it fresh the day they leave and pack it at room temperature?
- Is it safe for gluten-free ones to remain at room temp for that long?
