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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Brandy

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

Living In: Scottsdale, Arizona, USA

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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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ELAYGRAY

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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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BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Berkeley, California, USA

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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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ediegold62

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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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rlbova

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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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kellow77

Cooking Level: Expert

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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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ALI10530

Cooking Level: Expert

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Reviewed: Dec. 15, 2008

These are great. I made them for a cookie exchange at work and everyone loved them.

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Stella

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Reviewed: Dec. 4, 2008

This recipe is amazing!! It is time consuming to make but well worth the effort. The only change I made to the recipe was to fold the dough into triangles instead of rectagles. My first batch took forever for me to make, but once I got the hang of it, I was able to make them relatively quickly. It is important that there is a good seal when the dough is folded over to make the pillow. I found that if I picked up the pillow and pinched the edges together, the seal held up better during baking. This is recipe is a keeper!

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kimz11

Cooking Level: Expert

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Reviewed: Dec. 29, 2007

I really like the recipe. I did make a few changes. My husband thought the pastry was kind of blah so I added 1/4 c sugar to sweeten it a little. Also when I made the second batch I added a little cinnamon to it. You can really do quite a few different things to the filling. I hadn't thought about all the different ways to make the pillow. Will try some of the other suggestions next time.

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MAGGIE2050

Cooking Level: Intermediate

Living In: Bad Axe, Michigan, USA

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Reviewed: Dec. 20, 2007

These cookies take a little time to make but are well worth it. Basically followed the directions as given. Note that I had to bake them for 16 minutes. Made one batch with walnuts & vanilla in rectangles. Made a second batch with walnuts & almond extract in triangles. I would recommend making the double batch since this recipe only yields 28 cookies. The triangles were a little less work and seemed to turn out better (more consistent shape). Although both fillings are good, I liked the one with almond extract better. Note the recipe instructions - if you use a level measured teaspoon, the filling comes out even for 28 cookies. You don't want to overfill anyway, or else they'll leak. Some variations I'd like to try in the future - skip the egg wash and sprinkle with red, green or white sugar. Fill with a few chocolate chips, or canned poppy seed filling or canned prune filling. Also, mixing some cocoa with the regular filling as others suggested would also be good. Overall, a very good recipe!!

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MuscleMan

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 20, 2007

These cookies were amazing. They became my family's favorite from day one. I couldn't cut the squares right so I used a 2.5 inch glass and made them in circles. Do not overfill as they will leak...but still taste great anyway. Thank you for the great recipe

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Ms. Sell

Cooking Level: Expert

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Reviewed: Nov. 20, 2007

These turned out very yummy! Does take patience, but everyone enjoyed them. I forgot to brush the egg on the first batch and remembered for the second but I don't think there was a big difference.

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jasbudcrystal

Cooking Level: Intermediate

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Reviewed: Dec. 28, 2006

These were a little time-consuming to make but worth it. Next time I am taking Grumbleinmytummie's suggestion of adding cocoa powder to the filling. I didn't get 28 cookies either but it may be because the dough was not rolled out quite thin enough. Thansk for a very tasty cookie recipe, Nancy Kostrej!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Dec. 23, 2006

I also switched the walnuts for almonds and used almond extract instead of vanilla. Additionally, I folded the corners of the square to create triangles instead of rectangles...they looked much nicer on the plate. These will definitely become a Christmas tradition with our family...

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Susan

Cooking Level: Expert

Living In: Niagara Falls, New York, USA

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Reviewed: Dec. 11, 2006

these are great but require patience. I followed the recipe to a 'T'. I found that once you put the walnut mix in the center, spread it out oblong some and then REALLY pinch those edges, using the edge of the fork afterwards to push the edges back in and then again after you put your indentions in it. They were not only good, but quite beautiful in our 'treat' bags we passed around.

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ANGELA97303

Cooking Level: Intermediate

Living In: Keizer, Oregon, USA

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Reviewed: Nov. 19, 2006

these cookies take time, but are well worth the effort. My son said "Mom I don't like these ....I LOVE them!!"

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poisonpenny

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Reviewed: Nov. 10, 2006

yummmmm! I needed something different for a party I'm going to, so I did a search for ingredients using almond extract and confectioners suger and I came upon this recipe. I just finished them a little while ago-They were a bit time consuming, but well worth it. This was a fun recipe to make. I had issues trying to form a perfect 17.5 x 10 rectangle so I didnt quite have the 28 cookies but I did ok. I thought the 3oz package of cream cheese was a typo since I've never seen them in anything other than an 8oz but a quick search of other recipes and the Kraft site indeed confirmed that was correct. I actually took an 8 oz package and cut it in half. (Then I made another batch with the other half- so this recipe really ought to be doubled, and works well with the extra cream cheese. Some of the cookies were spreading open so you really have to seal the cookies good before using the fork on them. I pinched them tight, then tapped the sides/ends on the table to make them even again. I used almonds instead of walnuts, and almond extract instead of vanilla. I also added a heaping teaspoon of cocoa powder to the filling. I dont have a food processer, so I ground up the almonds with my hand-held Braun blender in a cup. These cooked for about 15 minutes, so a tad longer than is called for. Flaky, light and very tasty! Will definatly make again!

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