I beluieve there was some discussion on here a while back, regarding Rough Puff Pastry, or Blitz Pastry. If I make up a slab of pastry this way, would it hurt it any to leave the dough in the fridge for 24 hours, prior to rolling it out?
I need to make some up for a dinner Monday night, but will not have time beforehand to prep the dough. Figured I could make it Sunday evening, and chill until I need to roll it out...
Dave
You can make it up a few days ahead of time if you want. Just think of it a variation on pie pastry. Wrap it well with plastic wrap to prevent it from drying. I find the only limitation on storing raw pastry is that after about four days it can turn a brown-grey color. I'm sure it is still OK to eat, but it is unappetizing and I just throw it away.
If you find that you like the blitz pastry, you could even make some up and freeze it. It should keep for 4-6 months in the freeze, longer if you use a vacuum sealer like the Food Saver or Seal-a-Meal.
Thanks!
That's about what I figured, but it's good to have exprienced judgement...
Dave
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