Reviewed: Dec. 18, 2011

My family loves this. I did have to use more water in the bottom crust. I will make this again.

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Reviewed: Nov. 8, 2011

This has been a favorite for many years, especially around Christmas. Instead of shaping the dough into two rectangles, try shaping into a circle, like a wreath and decorating it with green tinted frosting and maraschino cherries for an extra special holiday treat!

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Page

Reviewed: Nov. 3, 2011

Excellent recipe! This is one of my favorite old classic pastry recipes. It turns out beautifully and tastes delicious. I needed to make individual portions of pastries/breakfast items for a function I catered, so I made this into individual puffs. I made the base into small balls (1/2-3/4") and flattened them to 1/4" on the baking sheets. I then piped a large blob of the choux dough on top, covering the circles completely. I baked them as usual (only for about 1/2 an hour, though) until they were done, and then frosted them and sprinkled with almonds. They looked great and tasted great too. Thanks for sharing the recipe!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

Reviewed: Oct. 26, 2010

Beautiful. (: My grandma suggested that I made this, and I was hesitant. I had no idea what to expect. I needed to add a bit more water to the pastry below, but other than that. Perfect.

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Sarii

Cooking Level: Beginning

Reviewed: Jun. 27, 2010

I was really excited to make this recipe. However, it is very, very eggy. I did use my mixer to ensure the eggs were mixed completely. The flavor was sweet yet bland, could of used some hint of lemon to brighten the recipe.

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MamaV

Cooking Level: Expert

Reviewed: Apr. 7, 2010

Absolutely amazing!

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JONASTAB

Reviewed: Dec. 26, 2009

This is a great recipe! I needed some "color" on my Christmas cookie tray, so sprinkled the frosting of one with red sugar and the other with green. I only put almonds on one, for those who do not like nuts.

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Linda Heil Pluke

Cooking Level: Intermediate

Home Town: Port Edwards, Wisconsin, USA

Living In: Wisconsin Rapids, Wisconsin, USA

Reviewed: Oct. 12, 2009

This is a great Sunday morning or a holiday treat. One piece of advice- use Butter! It really makes a difference. My friend used margarine and it was not the same. There was no flaky crust and it looked more like a flat pancake instead of a puff.

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Foodie_Lover

Cooking Level: Expert

Reviewed: Apr. 29, 2009

I've made this before but I lost my recipe, this one is perfect! Maybe not a great crust but you can easily switch that for one you like. I love love love this.

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