Overall a very good recipe, with a couple of caveats. To begin with, the instructions are poorly written. In #1 - butter "or margarine"? These are not equivalent substitutions and would yield dramatically different results in both texture and flavor. It should just say "butter". Next, the ingredient list includes 3/4 cup sugar, all of which are used in instruction #3. Yet, instruction #4 references sprinkling with "remaining sugar". There isn't any remaining sugar! Instruction # 4 says to rolls dough into 15 inch strips, but does not say how wide. I recommend 5 inches. Also, the sealing instructions are poor. I recommend folding one long side over the filling. brushing water on the tops of the now-folded and unfolded sides, then folding up the other side to "glue" the roll shut across the top. apply more water to the open small ends (about 1.5 incles worth) and fold over twice to seal. The roll should then be flipped over and placed onto a parchment lined baking sheet. (Don't bother greasing. Parchment works better). Lastly, the almond extract is completely unnecessary. Using an almond paste like Solo brand provides a very intense almond flavor with no additional almond additives required. --- all these (minor) criticisms aside, the result was excellent. Flaky pastry, tender filling, and plenty of yumminess to feed a crowed. I'll definitely make it again.
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Overall a very good recipe, with a couple of caveats. To begin with, the instructions are...