I could really use some help here lol. I am a novice and hoped I could ask questions to Chef steps directly when it comes to their recipes but I am not sure how to do that. I will post all of my questions here and just hope someone is kind enough to respond quickly because my doughs wrapped in plastic wrap in the fridge where it's been for two days.
1. I doubled the final pie dough recipe and the freezer jam in case I wanted to make 24 pop tarts OR if I wanted to use the pie dough for something else later. If I want to start with the recipes 12 pop tarts, at this stage of the dough being in the fridge for two days can I take it out of the fridge and now freeze the extra dough or do I roll the dough out again first and then freeze it?
1/A - how and with what, do I wrap the dough in, to freeze it?
1/B - how long can this dough stay frozen? How long to thaw it, for my timing?
2. when I make the pop tarts and bake them, if I want to freeze those do I freeze them after cooling and before icing? How long do those last in the freezer? can I place them from the freezer straight into the oven? (not toaster.)
3. For the pop tart recipes 12 pop tarts will I be making both circles of the final dough or one? I think one circle is the bottom and one circle is the top but I just want to make sure
4. Do I make fork marks in the bottom and the top pieces of the pop tart dough and are we talking two strikes with a form or 20? So, how many marks exactly to let the steam out?
Thank you! I can make the pop tarts tomorrow which worries me in case the dough can't stay in the fridge longer than two days! And in case the dough was already supposed go from the fridge to the freezer for the dough I want to store! Something tells me that for the dough I want to freeze that perhaps I am supposed to roll it out again before freezing it, and for the pop tarts I want to make tomorrow I know I have to roll it out to cut and form the pop tarts and then let it rest formed, in the fridge for an hour I believe.
