We have a large holiday party every year with an appetizer buffet, and am trying to have everything be "make ahead" by at least a day. I have lots of recipes for phylo type appetizers, or pastry cups, etc. Does anyone have tips on how to keep the ones served on crackers, bread, pita chips, etc. from getting soggy? I was thinking a thin layer of butter might be a barier, or an egg wash, but haven't tried. There is just a limit to how many pastry cup things I can serve...

Thanks!
Jane