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Can you freeze seafood strudelwith mornay sauce made in phyllo dough before baking Or should I prepare it one day before and wrap it well and leave it in refrig overnight before baking?
Wiki User
∙ 15y ago
I think it is possible that both options will result in your sauce breaking and separating - if I were you I would probably take a chance and freeze it to avoid the possibility of sogginess from sitting in the fridge.
Wiki User
∙ 15y ago
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