You can see more detailed directions for shaping and rolling your dough
by clicking hereTo freeze raw:
Once you have filled and sealed the dough, you can place them seam-side down on a small baking sheet (that will fit in the freezer) and cover lightly with plastic wrap. Freeze for 1 hour until firm, then transfer to a freezer-safe Ziploc bag and return to freezer until ready to bake.
To freeze cooked:
Wrap cooled pains tightly in foil and place into a freezer-proof Ziploc bag.
To bake from frozen (un-baked):
Place frozen dough on parchment-lined sheet and cover with plastic wrap.Place on counter to rise overnight about 8 to 10 hours. Once doubled in size paint with egg wash prior to baking.
If you freeze croissants pre-baked:
Frozen croissants can be thawed overnight prior to reheating or taken from the freezer directly to the oven, in which case they will need a few minutes more to reheat. Bake for 10 minutes at 375F from thawed, add a few extra minutes if baking from frozen.