I'm making a batch of 30-40 puff pastry appetizers for my husband's office Christmas party. He would be taking them in at around 10 a.m. so I'm nervous about not having enough time to get it all done in the morning.
I plan to cook the filling,fill the puff pastry tonight, refrigerate and then pop the tray into the oven tomorrow morning.
My questions were:
1)Would the unbaked filled puff pastry be alright in the fridge overnight (10 hrs. approx.) ?
2) Part of the filling calls for a quarter of a hard boiled egg; will it's texture be compromised by the time it's baked? (I've heard freezing makes hard boiled eggs rubbery and crumbly - I don't know about refrigerating though).
I'd appreciate any help! Thanks!