These were very simple to make. I used Smart Balance Buttery Sticks which worked well, almond extract instead of the vanilla...and raspberry preserves. I made MANY of these for a formal cocktail party. For my mass production, I created a system. After baking the rolls 4 minutes on my seasoned baking stone on parchment paper, I used the back of a butter knife to make a shallow, 1/2 " wide groove and piped in the preserves. When the preserves were bubbling a little, but the bars were JUST STARTING to brown on the edges indicating that they were browned on the bottom (10 more minutes in my oven), I transferred by sliding the parchment paper onto a cool, flat, hard cutting surface. When still warm to the touch I piped on the glaze with a #1 Wilton tip (fine) in an even zigzag pattern (BEAUTIFUL)! I used a very sharp large knife to cut through two rolls at once. Everyone was pleased with the taste and the professional looks!
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These were very simple to make. I used Smart Balance Buttery Sticks which worked well, ...