My husband rarely eats sweet food, but absolutely loved this one! He and our guests said that it is one of the best desserts they have ever had. I made some very minor changes, for convenience sake. First, I did not know what Mexican vanilla was and could not find it, so I just substituted regular vanilla. Also, I did not have much time, so rather than rolling out and shaping the dough, I just unrolled it from the package and placed it on the bottom of the pan. Then, I used my hands to lightly pinch the seams together. I did the same for the top layer. It came out perfectly with less work. I also continued baking it for a few extra minutes, because some of the butter had pooled in the middle. The result was perfection. I will be making this dessert many times in the future! EDIT: I still make this dessert ALOT! If you do not have time to soften the cream cheese, do not worry, it still tastes great when beaten. Also, if you do not have time to get the butter to room temperature, you can just use your hands to mix the butter with the sugar and cinnamon. I just keep squeezing the sugar into the butter, until it is all broken off and is gooey. Although messy, it is a quick way to compensate for not having room temperature butter.
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My husband rarely eats sweet food, but absolutely loved this one! He and our guests said that...