The flavor is good, but the recipe has so much liquid in it and is so sticky that when the recipe said to turn it out on a LIGHTLY floured surface, I couldn't bring myself to put it on my pastry cloth. Glad I didn't. In order to get it where I could knead it, I must have added at least another cup of flour (is 2 1/4 cups a typo?), and that is with having used only 2 T. of milk instead of the 1/4 cup listed. I finally got it manageable, but when cutting the dough it was sticky inside and still made a mess. I'll try it again but with some modifications.
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