Reviewed: Mar. 14, 2011

very nice!

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Reviewer:

KrissiG

Cooking Level: Expert

Living In: Danville, Virginia, USA

Reviewed: Nov. 22, 2010

I made these cookies and followed the recipe closely. I only got 18 cookies out of the batch, but I think I should have rolled the dough much thinner. The cookies that tasted the best were the ones with a thinner dough layer. I agree with the other reviews that suggest adding a touch of sugar to the dough. And I also plan to make these cookies with pecans next time. They are not an overly sweet cookie, but I like that! You will get a better seal if you wet your finger and run it around the edge of the dough to dampen it a bit.

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Reviewer:

RECooks

Reviewed: Jan. 27, 2009

I really wanted to like these because they are so pretty, but they just don't have any flavor. I've made these for Christmas twice now and the second time I tried adding some sugar to the dough but it didn't help much. They're really too much work for something that tastes so blah. I'm ready to give up and try a different recipe next year.

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Reviewer:

Brandy

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

Living In: Scottsdale, Arizona, USA

Reviewed: Jan. 13, 2009

These were OK, but I don't think I'll be making them again. They were very time consuming and the pastry part was very bland. My guys ate them up, but only because the other cookies were gone.

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Reviewer:

ELAYGRAY

Reviewed: Jan. 1, 2009

Decent. The filling reminds me of the taste of baklava. Sweet, but not overly so. Hard to keep them sealed.

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Reviewer:

BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: San Francisco, California, USA

Reviewed: Dec. 21, 2008

I made these and they were too dry. The filling was delicious. I would consider buying wonton wraps next time, instead rolling out the dough.

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Reviewer:

ediegold62

Reviewed: Dec. 21, 2008

These are great! A couple of things..you MUST cut the flour in really well or else you will have sections of just cream cheese that will not set up when you bake. I used a food processor and it works perfect! second thing is, you cnnot skimp on refrigeration time. This is critical! Very delicious, I've already made them twice. You don't get very many cookies though, I may double next time!

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Reviewer:

rlbova

Reviewed: Dec. 16, 2008

Okay taste. Definitely not worth the effort. If you decide to attempt this...be sure to seal the edges very well and be careful not to overfill. The process is more stressful than it's worth.

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Reviewer:

kellow77

Cooking Level: Expert

Reviewed: Dec. 16, 2008

I was really not overly impressed with this recipe. After reading all of the 5-star reviews, I guess I was expecting more. The dough was very similar to pie crust (you could probably use a store-bought pie crust and save yourself a heap of time and trouble), was nearly impossible to roll out and keep cold at the same time (if it gets to room temp, you've got a sticky mess on your hands), and the filling was rather bland, in my opinion. They didn't taste awful or anything, but they definitely weren't worth the trouble it took to make them. I'll experiment with other kinds of filled cookies. These didn't do it for me.

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