This recipe turned out well for the most part. I divided each puff pastry sheet into four squares, but found that they made huge turnovers, so I divided each square into 2 triangles to make smaller triangles. One thing I learned about puff pastry is to never let it thaw for too long, and to let the filling cool before putting it in. Once the pastry gets too warm, it begins to melt before it hits the oven, and the baked result has a soggy, oily, semi see-through look. They tasted really good though! Will try it again.
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This recipe turned out well for the most part. I divided each puff pastry sheet into four...