Fantastic recipe! The taste is very buttery, which is as it should be. A few things that I've noted, now that I've been making this recipe for 3 years: 1) the dough is sooo buttery that it almost seems it isn't spreadable at first. As noted, you really should refrigerate it for 5 minutes first. I also refrigerate any that is waiting to be rolled. 2) I always double the recipe and use about 2 1/4 of the small cans of filling total to fill them. My favorite is apricot! 3) I cut with a 2" circle (kid's cup really) and then fold up like photo 1 above. You really have to press that edge close. 4) Flour, flour and flour when rolling, otherwise everything sticks. I lightly flour the surface and my rolling pin. 5) working 2 pans at a time in a convection oven, I can work steadily.
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Fantastic recipe! The taste is very buttery, which is as it should be. A few things that...