This is exactly the recipe I was looking for. At first, I thought, what?! Do not knead?! After two hours in the fridge, I kneaded just a few times on the cutting board, rolled it out, and transfered to the cookie sheet. Move to your baking pan BEFORE you add the filling, or you may have a hard time transferring it later. I didn't neccesarily follow the exact directions for cutting the slashes on top. I rolled into a thin rectangle, placed the filling down the center third of the dough, then cut slashes all around the the dough. Then I alternated the strips of dough on top. This way the filling peeked out the center! The only other things I did differently was to add a squeeze of lemon juice to the filling, and doing an egg wash on top so it'd be shiny. These looked and tasted just like from a restaurant or bakery! Thanks for sharing the recipe!
Was this review helpful?
[
YES
]
5 users found this review helpful