Reviewed: Mar. 31, 2009

EXCELLENT! I used this recipe to spread on the dough of "Sweet Dinner Rolls". They were the best ever!

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SHORECOOK

Home Town: Woodbury, New Jersey, USA

Living In: Cape May Court House, New Jersey, USA

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Reviewed: Jun. 15, 2008

Awesome recipe.Love it in pastries. I would be careful though, using it as a spread uncooked. Because of the egg yolk in it, it sets up the potential for salmonella.

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crsymes

Cooking Level: Expert

Home Town: Armada, Michigan, USA

Living In: Rapid City, South Dakota, USA

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Reviewed: May 18, 2008

Mmmmmmmmmm delicious! I love making berry crepes (I use the Dessert Crepes recipe) for my family from time to time. This is excellent with no necessary alterations... although if you want to change the flavor a little I have used almond flavoring instead of vanilla from time to time (depending on the berry I use). Excellent!

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Serena

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Jul. 25, 2007

Very versatile and yummy! I do reduce the total amount of sugar by 1/4 a cup in the original recipe though.

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mayura

Cooking Level: Intermediate

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Reviewed: May 7, 2007

This is great for pastries and just to dip fruit in. Also great spread on cinnamon graham crackers!

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jody1

Cooking Level: Expert

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Reviewed: Jul. 30, 2006

Great to use when making black and white brownies.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Jul. 29, 2006

I added just a touch more of vanilla and used it with crescent rolls for cheese danish. Definately good for its purpose. Will keep making, thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Jul. 29, 2006

I used this to fill chocolate muffins. FABULOUS! The egg gives it a light fluffy texture, not too dense. Will definately use again.

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jl_browning

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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Reviewed: May 3, 2005

I like to add a 1/2 tsp of lemon extract to this when I put it in cheese danish.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Dec. 7, 2004

Very tasty. I put it in devils food cake cupcakes. I wasn't sure if I had to add it to the middle of the cake batter or just drop it on top, so I did both. The stuff on top sunk to the middle & it worked great. Very easy!

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CAIRA01

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Reviewed: Jan. 28, 2004

This is very good. I think next time I will add a little more vanilla.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Dec. 2, 2003

I added this cheese filling to my cherry crepes, and cut half the sugar and left out the egg yolk. Still came out fantastic---thanks, Audrey!

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SPOTQUEEN

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Reviewed: Aug. 10, 2003

Oh thank you Audrey! I've been searching for a cream cheese filling recipe since I had some fabulous cream cheese hamantashen in Pittsburgh, now I can make some at home!!

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WENDI67

Cooking Level: Intermediate

Home Town: Shelton, Washington, USA

Living In: Yelm, Washington, USA

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Reviewed: Mar. 31, 2003

I had lost my grandmother's recipe for a similar filling from what I remember this seems very close to her's. I am using it to make kolacky for Easter. By the way kolacky is spelled the way I wrote it. I still have my family recipe for that from Poland.

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