"Dave Bell" > wrote in message
rea.net...
>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...

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.