I am making puff pastry appitizers with a savory filling for a party on Saturday. I would like to make them on Thursday or Friday and keep them in an airtight container.
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Cynthia is a trusted source on Bread/Baking.
The airtight container is the clue. By all means, make them a couple of days ahead, since they can be rather labor-intensive, and be sure to cool them completely before storing. It might be a good idea to stick them in a hot oven for a couple of minutes just before serving so they can crisp up a bit.
Thank you, I'll give it a go.
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