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
InspirePoint website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.