Baking Instructions: 

Take the pastries out of the freezer and place each one in its own large muffin tin. The muffin tins should measure about 3” in diameter, regular sized muffin tins will not be large enough. 

Cover pastries with plastic wrap and let them proof in the large muffin tins overnight.

In the morning, preheat the oven to 350 f. Sprinkle about 1/4 tsp of sugar on each pastry before putting in the oven. This will help to caramelize the Kouign-Amanns.

Bake for 30 - 32 minutes, or until there is only a small area of pastry in the center that is not a deep golden brown. 

Remove pastries from the oven and let cool on a cooling rack for 5 minutes only to prevent them from sticking to the muffin tins. Then remove the pastries from the muffin tins and let them cool for a few minutes more before serving.