Very good--definitely more pastry like than cookie like. I really wasn't clear on the method of twisting, so I tried it a couple of ways. I also used a couple of different types of preserves. I don't have apricot, so I used a prune plum jam (not the best, since it had HUGE pieces of fruit in it) and a cherry raspberry jam I'd made earlier this year. Although both tasted good, the cherry rasberry was the best for keeping in the jam itself. I'd recommend a jelly or a jam with very tiny pieces of fruit or seeds--otherwise the fruit oozes out too. Also, be careful with the amount. You don't want it to ooze too much . . .I baked on alum foil bc I didn't want to scrub my pans for hours. Thanks for the recipe!
Was this review helpful?
1 user found this review helpful
Very good--definitely more pastry like than cookie like. I really wasn't clear on the method...