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

"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.

On Fri, 3 Feb 2006, Vox Humana wrote:

>
> "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.

Thanks!

That's about what I figured, but it's good to have exprienced judgement...


Dave