I would like to make a roasted vegetable filo pastry strudel 2 days in advance of cooking, is this OK or should it be made the day before?

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    What kind of vegetables? In general, the less moisture in the vegetables, the farther in advance you can assemble it. This isn't a food safety thing, it's a quality thing -- a lot of moisture transferred from vegetables to dough will ruin the puffing-up effect when it's baked. – John Feltz Dec 27 '16 at 0:56
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    I'd cook them and freeze them; and when serving, just reheat them. – Max May 24 '17 at 20:03

From a food safety perspective, 2 days should be totally fine. Especially since it doesn't sound like you're using animal products.

From a quality perspective, the strudel's freshness might depend on whether you used fresh vs. frozen vegetables and filo (phyllo) dough.

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