I tried the recipe yesterday, since we are only 2, an older couple and need to watch our starch and sugar intake, I cut the recipe in half for all the ingredients except the egg, since the dough was slightly wet, I added a touch of flour as I turned it into a ball. The secret is in not overworking the dough, very little kneading, shaped it in a rectangular shape and cut 6 pieces. Baked in 400 degrees oven and basted with a bit of butter on top.
It turned out flaky and very light, absolutely delicious, the best I've had so far.
2 users found this review helpful
Jun. 27, 2013