This was really good -- and I didn't even have cream, which would really have made it outstanding. Just the right amount of chicken, wine, garlic and cream flavors. Terrific over rice. A few notes: I don't think this really takes 45 minutes to simmer, especially if you add warm broth. Also, if you too don't have cream, I used 2% milk with corn starch and it worked fine. My kids both liked this.

Reviewed On: Dec. 1, 2008

My Mom is American born but 100% Hungarian and we both make these, although we also make apricot and prune filled 'cakes' as well as the nut. My family calls them 'little cakes' for some reason. To make a truer apricot filling than pie filling, we buy the dried apricots, then boil them until soft, then mash with sugar and a little vanilla. The prunes get the same method but no vanilla. Much better than pie filling. Also, to keep your cakes neat and not split open, make sure you pinch the corners over the filling. I then twist the dough ends after pinching to make them look pretty. We also bake them at 375 for 9-11 minutes vs. 350 degrees. I've been making these for over 30 years, since I was a small child helping my Mom and Grandma in the kitchen, and they're by far my favorite cookie of all time. Enjoy! BTW--they freeze well, just don't dust with confectioner's sugar until you serve them.

Reviewed On: Oct. 5, 2008

Awesome!! Kids couldn't get enough! Adults couldn't get enough, either, actually! Dough seemed really gooey before baking but boy, it made some nice chewy cookies. Cooked them 5 minutes, added sugar on top, then another 3. Used margarine like others said. Will not ever use store bought again.

Reviewed On: Sep. 13, 2008