Does anyone know how to store pastry goods so that they don;t go soggy?
I have recently been taught to make absolutely banging shortcrust pastry that is amazingly crisp and crumbly in texture (all credit belongs to teacher). A day later it's limp and almost soggy.
It goes back to its shortness when heated through, but that's not always practical.
Is there a better way to store it to retain the crumbly texture?