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Reviewed: Feb. 10, 2008

I work at a Commerical Bakery and we make these DAILY!! I use water in a squirt bottle instead of the egg/water mixture on top of the pastries before putting the almonds on top. Water makes the almonds stick and won't create any sogginess.

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2 users found this review helpful

Reviewer:

Amy M.


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Reviewed: Dec. 6, 2007

This receipe sounded so good! What a disapointment when the puff pastry squares came out flat and soggy. The white sugar/egg white mixture became hard and prevented the pastry from rising. I had to throw everything in the trash - what a waste of money.

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4 users found this review helpful

Reviewer:

Jo

	Cooking Level: Expert Home Town: San Jose, California, USA Living In: Dublin, Ohio, USA
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Almond Puff Pastries

Reviewer:

Amy M.

Reviewer:

Jo