My mom made these nearly every holiday growing up, and I have continued the tradition. I usually cut down the butter on top to half, as stated in the recipe is a bit much for me. I like to put raspberry or blueberry jam over the cream cheese layer. I made them tonight with half brown and half white sugar and pressed in some Italian Amoretti cookies(tiny almond cookies meant for soaking up liquors and coffee) and topped that with fig jam before the final crescent layer. It smells divine and I can't wait to dive into it! How ever you make yours, they are good warm but even better the next day, cold. I plan on making these next with puff pastry sheets like another reviewer, I think it will be a refined version worthy of even the snootiest baker. I have not found a bad combination or lost the taste for these cream cheese bars as the recipe states over the years. Give this recipe a try if you are a beginner for some confidence and also if you make your own fruit preserves and like to showcase them in desserts. Make for any reason, any day because these are so simple to make.
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My mom made these nearly every holiday growing up, and I have continued the tradition. I...