This was one of the best danish pastry recipes I have ever tried!! I cut the recipe in half just in case it didn't turn out (hate to waste good ingredients) and did alter it just a little to be honest. I did use a non dairy margerine and water instead of milk but I had to for dietary reasons. I cannot imagine it coming out better though. It was flakey and light not greasy at all. The recipe called for lemon and almond I was a little eh about that so I used vanilla and nutmeg wich is really just a preference. I also gave the dough 2 turns and then left it in the fridge overnight giving it the last turn in the morning before rolling out. This is a sticky dough so please do not add more flour to it as that will make it tough. Instead flour the table or pastry board evenly not neccessarily generously when rolling. use flour to roll as needed but watch how much you use as with any pastry dough. I also like to brush off the excess as I fold the dough over to minimize the addition of flour. This should be a very soft dough. Also I recommend wrapping in parchment paper as opposed to wax paper. It will not stick as much.

Reviewed On: Nov. 14, 2009

I used this filling over a sugar cookie crust because I had it left over from another bar cookie recipe. The only change i made to the filling was adding some grated lemon zest to it. All I could say is WOW! it was soo good. The filling is very creamy and lemony. I did not dust with sugar becase the crust was so sweet and it was perfect. A really great balance of sweet and sour. I highly recommend adding some lemon zest as it really brings out the lemon flavor without making it more sour. Just grate up the zest from the lemon you are going to use for the juice but do it before you squeeze it otherwise it could be difficult.

Reviewed On: Aug. 21, 2009

I could really taste the box mix flavor in the cake. It was a real turn off for me personally. The frosting was also way to sweet for my taste but it had great texture so 3 stars for that part of it. If cake mix from a box is something you like the I say try it if not look for a fully from scratch recipe.

Reviewed On: May 24, 2009