Mini Monte Cristo Strudels
From Cook's Country
The phyllo dough we used to make these Mini Monte Cristo Strudels was easy to tear. An overnight thaw in the refrigerator for the dough, coupled with a short room-temperature rest on the counter before using, produced the least amount of tearing. We also found that scissors were far easier to use than knives when cutting the tissue-thin phyllo dough.
Many traditional Monte Cristo recipes call for jam, but we preferred raspberry preserves.
Defrost the phyllo at room temperature for 3 to 4 hours.
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