This is one of my favorite pastries. It looks & tastes so fancy but is easy to make. I've found 1/2 tsp. almond flavoring is enough both in the 2nd layer & in the frosting.
Be sure and mix the water, butter & flour well before adding the eggs in the second layer or you will have a gloppy mess. Also it's probably important to add the eggs one at a time and beat after each. I sometimes take shortcuts in recipes, but this is one you should follow pretty carefully.
When I make these I divide the first dough into 2 parts and flatten on an ungreased cookie sheet to make 2 strips three inches wide and the length of the sheet. Then I spread the second layer evenly over each crust.
I also use skim milk in the frosting & it turns out great.
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