Reviewed: Oct. 12, 2009

This is a great Sunday morning or a holiday treat. One piece of advice- use Butter! It really makes a difference. My friend used margarine and it was not the same. There was no flaky crust and it looked more like a flat pancake instead of a puff.

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Foodie_Lover

Cooking Level: Expert

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Reviewed: Apr. 29, 2009

I've made this before but I lost my recipe, this one is perfect! Maybe not a great crust but you can easily switch that for one you like. I love love love this.

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Livvia

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Mar. 23, 2009

Delicious! This is one of my family's breakfast favorites.

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TheresaM

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Reviewed: Jan. 25, 2009

I love this and it gets great response from groups!

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kannp

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Reviewed: Dec. 21, 2008

MY HUSBAND CALLS THIS THE "CHRISTMAS PUFF" BECAUSE HIS MOM MADE IT EVERY YEAR FOR cHRISTMAS- SO EVERY YEAR IT WOULD NOT BE CHRISTMAS FOR HIM WITHOUT IT- SO I MAKE IT- I AM AN AWESOME COOK BUT NOT MUCH OF A BAKER AND I CAN BAKE THIS- THEY LOOK LIKE THE UGLIEST THINGS YOU'VE EVER MADE- BUT... WHEN YOU COVER THEM WITH THE GLAZE- ALL THE UGLINESS IS GONE AND YOU ARE LEFT WITH SOMETHING BEAUTIFUL AND YUMMY- HIS MOM TINTS THE GLAZE RED AND GREEN WITH FOOD COLORING FOR CHRISTMAS- WALNUTS ARE ALSO GOOD ON TOP-MOST OF THE TIME WE PUT NO NUTS ON TOP- WE PREFER JUST VANILLA EXTRACT NOT ALMOND- TRY IT IT IS VERY DIFFERENT!!

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Wiser1

Cooking Level: Expert

Living In: Marietta, Georgia, USA

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Reviewed: Sep. 14, 2008

My Mom has been baking this every Xmas since I was a kid. Everyone loves it.

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foodie94

Cooking Level: Expert

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Reviewed: Jan. 2, 2008

This is just about the same recipe as my families traditional one except they use 1 tsp. of almond extract in the filling. Other than that, it's the same one. And delicious too!

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GRIMMEE

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Reviewed: Jan. 1, 2008

This is so delicious and so impressive you've got to try it! "Bestcooker" and I obviously have the same Betty Crocker cookbook and I too, have been making this since the 70's because it's that good. It's rich and buttery, and looks like it came from an old fashioned, neighborhood bakery. My personal preference is to replace the almond extract with vanilla, but both ways are equally good. Another tried and true, timeless classic.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Sep. 24, 2007

My mom has been making this for years. It's delicious and always a big hit. Very good if you sprinkle cinnamon and sugar between the crust and custard layer.

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