4

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?

  • 2
    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
  • 1
    I'd cook them and freeze them; and when serving, just reheat them. – Max May 24 '17 at 20:03
1

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.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.