date:Dec 26, 2012
ling is cooked in advance because it won't cook once inside the phyllo rolls. Use moister ingredients sparingly to prevent the phyllo from getting soggy.
When I serve brunch, I want to be relaxed and not have too much to do. I assemble these rolls the day before and bake them the morning I plan to serve them. Wrap well with plastic wrap and refrigerate until ready to bake. It's better to do this than reheat the rolls. They're not quite as crisp when reheated, but still make good leftovers.
Sun