Reviewed: Apr. 23, 2009

To Jo, who's puff pastry came out flat; and to others, for future reference. When baking puff pastry, you need to first "dock it". Meaning poke holes in it. The holes allow the steam that is trapped to escape. I rated it a 5 because the recipe sounds good. I'm going to try it soon :-)

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Reviewer:

Natalie

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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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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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9 users found this review helpful