I used an 8x8 pan, and the butter was WAY too much. Even though the pastry puffed up (I whisked the eggs a lot before I baked it), when it sank back down, some parts were super dense and moist on the bottom because of the butter. And I have to say, with the powdered sugar, it tastes like fair food, in particular, funnel cake (the ingredients are almost identical). I think the fact that the recipe uses so much butter gives it that fried food taste. I wouldn't really call this a breakfast food; it's more of a light dessert. Of course, I guess that's how most American breakfasts are these days. :)
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I used an 8x8 pan, and the butter was WAY too much. Even though the pastry puffed up (I...