A year ago I made a batch off puff pastry, and as of 8 p.m. Sunday 11 May 2014, I still had a full sheet left in my freezer. (From one batch I get four sheets.) My freezer is a kind of extension of my long-term memory. Things go in, they disappear from view, cease practically to exist, until they resurface unexpectedly. A jolt of recognition follows, then a foggy sensation as recognition and disbelief tangle. Probably most food writers say to use frozen puff pastry within a few months, but probably also they have much better-functioning long-term memory than I do. I used half the remaining sheet to make these palmiers -- treats to bring to a meeting today -- so still have enough puff pastry left to make a dozen cheese straws or a fruit tart....if I can just remember to do so...
