I've been making this recipe every year since 1972 when it was published in Sphere magazine as part of a collection of wonderful foreign cookies. They are a treat to the eye and the palate and make a wonderful gift for giving. The only change I've made over the years is to increase the rum in the filling to 1 tablespoon for a bit more punch. Definitely work, but worth every bit.

Reviewed On: Dec. 1, 2009

Wonderful with chicken instead of pork, if you have it use fresh basil (abt 1/4 cup) chopped. Grape tomatoes weren't missed; we substituted a large whole diced tomato and only used half the suggested amount of feta. Perfect!

Reviewed On: Aug. 6, 2009

A perfectly adequate recipe, though hardly anywhere near the boast of "best", my family ate it without complaint. It certainly was easy to make. Just be sure to use a pastry blender to blend your egg and butter into the flour mixture and you'll have no trouble.

Reviewed On: Jul. 9, 2009