My mother, Hungarian background, made this recipe for years. Her version of the walnut filling: add 1 to 2 TBS. each of orange and lemon zest (depending on your taste preference)along with the egg and honey mentioned. Sometimes she would substitute about half a cup of sugar instead of the honey. She also made the apricot filling (mentioned by another reviewer)from simmered dried apricots, then mashed. She also added lemon zest for flavor.

Reviewed On: Sep. 27, 2009

A tasty recipe. In place of bottled key lime juice I used the juice from one lime and included the zest from the whole lime for extra flavor. Replaced garlic with 1/2 tsp grated whole ginger root, added 1/4 tsp thyme and reduced honey to 1 TBS. Marinated for about 2 hours

Reviewed On: Jul. 30, 2009

SO easy and SO good! For those concerned about the "Fruit Loop" flavor, try using a yellow cake mix instead of lemon-flavored. I did this, added 2 tsp. lemon zest, a couple tsp. of lemon juice, and still added the lemon extract. They turned out to be very delicious and lemony. I like it that they are chewy, and that they look so delicate. They disappear quickly. This is a keeper - thanks!

Reviewed On: Feb. 12, 2009