These were really very good tasting and very simple to make. I am ashamed to admit that I ate 5 before they had even completely cooled!!! I found the dough extremely easy to work with (I refrigerated it overnight) and I used confectioner's sugar to roll it out, as another review suggested. I was careful to measure the squares, and recipe made 26 normal size ones plus 1 huge one that I made as an experiment. Both sizes took about 12 minutes to bake and both tasted great. I placed 3/4 level teaspoon Solo raspberry filling in each normal sized square and had no problem with the filing leaking. I think I am going to double the recipe next time and make all huge ones to cut down on the work some since my husband could pop 2 of the regular sized ones in a single bite.

Reviewed On: Feb. 27, 2007

I am well aware that this recipe doesn't need yet another rave review, but I am going to give it one anyway! The soup is simply incredible and extremly easy to make! One of the top three soups I have ever tasted -- let alone made myself!! I kept pretty close to the original recipe, with the exception of: adding chipotle in adobo sauce and jalepenos instead of green chili peppers (because I didn't have any), using homemade enchilada sauce, and using only chicken broth (no water). What I love about it the most is that it isn't just spicy, it is wonderfully flavorful too. Thanks for a great recipe, Elena!

Reviewed On: Feb. 7, 2007

I just made these and I think the flavors hold a lot of promise. I can't speak to the texture because I made mine super soft for my toddler by adding milk-soaked bread. Despite the fact that I doubled the garlic, added a small amount of salt, pepper, and sesame oil, they were still a bit bland. The next time I make this I am going to add more of all the flavor ingredients I used this time (garlic, ginger, soy sauce, sesame oil, pepper, and salt). By the way, for those of you that find the meat dry, you might want to try a trick suggested by Cook's Illustrated: add 1/2 cup of ricotta cheese for each 1.25 lbs of 93% lean ground turkey. They say it makes the burgers moist and chewy.

Reviewed On: Dec. 20, 2006