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Originally posted 3/9/2019
I may have to give these another go because the yeast did not activate as well as it usually does. However, for flavor these are pretty darn good. They are easy to eat as nice, neat squares.
I had some leftover cream cheese icing in the fridge that I melted and drizzled over one of my squares and it was not that much better, just sweeter. So these guys have enough flavor to not need any help. They take a bit of effort, but doesn’t everything worth having?
The fact that I have that exact same rolling pin as she does, and have had it for decades, is pretty cool.
If you are going to make these I have some advice:
- When making the filling, divide the ingredients into one batch that is 2/3 and one that is 1/3 before you start. Do the 2/3 batch first and assemble as directed and then do the 1/3 batch and finish assembling. There is just way too much to do in one batch in a standard food processor and you have to divide it anyway.
- When doing the layers, fold each outside edge into the middle. The dough is too stretchy to keep it from being thicker on one side and then not cooking evenly.
- Remember that every day is a gift – one you should share with the special people in your life. And these are a good thing to bring them into the kitchen to share it with you.
