Reviewed: Apr. 1, 2012

This was a great recipe. Very easy to make and lots of rave reviews!

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Susan_Kump

Reviewed: Mar. 26, 2012

this recipe did not live up to what i expected it was dry and to flat will not make it again

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roberta

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Poplar Grove, Illinois, USA

Reviewed: Feb. 16, 2012

I reduced the recipe in half and then still followed the directions and made four "smaller" pastries. They still came out big but they are so good they won't last long. I split the cheese mixture in fours and flavored each one differently. The flavors I used were apricot, blackberry, orange zest and cinnamon brown sugar with raisins. This will be a new family favorite.

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Reviewer:

bakingthedayaway

Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA

Reviewed: Dec. 29, 2011

OH MY GOD, these where so delicious, I found if you cut the roll crisscross through one layer into the second layer the roll will open up like a hotdog bun exposing the soft creamy center, it cooks and looks better then a dry roll, If i didnt tell you, you would have thought i went to the bakery!

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Reviewer:

fluffy

Reviewed: Sep. 13, 2011

didnt care for this recipe sorry

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anniek

Cooking Level: Intermediate

Living In: Rochester, New York, USA

Reviewed: Apr. 22, 2011

Awesome recipe, very easy...just need time for letting the dough rest and rise. I added lemon zest to the dough and the filling. I also used the dough for a cinnamon nut version: a few tablespoons of melted butter, sugar, cinnamon and chopped nuts...

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Reviewed: Mar. 13, 2011

WOW!! Taste just like Entiments cheese danish. I was soooo impressed, the taste and ease was amazing. The only change was an egg wash and course sugar on top before baking instead of the icing, just because. I will be making this often.

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Reviewer:

LUV2Cook

Cooking Level: Expert

Home Town: Julian, California, USA

Living In: Leander, Texas, USA

Reviewed: Mar. 6, 2011

More time consuming than I thought it would be, but it was really good. I used peach pie filling in 3 of the 4 of them. People liked both versions. I used vanilla extract instead of almond, so I doubled it. I didn't make the glaze...it didn't need it.

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Reviewer:

christin

Reviewed: Feb. 11, 2011

Excellent recipe. Stick with the 20 minute cooking time, it is very easy to cook for too long. They appear to need a little longer to cook at 20 minutes but they don't need more time. These are delicious!

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LKBEASON

Cooking Level: Intermediate

Home Town: Juneau, Alaska, USA

Reviewed: Feb. 9, 2011

Excellent and quick recipe. I was amazed at how the yeast worked when you refrigerated the dough for two hours. I did make a little more filling as we like a lot of filling in our coffee cakes

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