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