By Mom2Rose on November 29, 2005
Photo by gailanng
Photo by gailanng
"This is yet another of my family's recipes. My mom used to make this every Christmas morning. It was and is a special treat that I hope to carry on with my family. This recipe came from an old Betty Crocker cookbook. Glaze recipe for the puff follows the instructions."
Serving Size: 1 (112 g)
Servings Per Recipe: 10
"From the list of steps, initially I though I'd grow old before completing the recipe, but actually it went together quickly. On second thought, it may be just too much of a sacrifice to share. ;-) Made for A/NZ #41 recipe tag."
"These were amazing! I sprinkled finely chopped pecans over the top of the glaze for an added touch. Will make these again soon!"
"LOVED IT! Sarah, this might be the most delicious thing I've ever eaten, OVER-THE-TOP DELICIOUS! Edited to say OF THE 350 RECIPES I REVIEWED IN 2008, THIS WAS THE BEST. In fact, I think it's my favorite of the 650 recipes I've reviewed since joining zaar!"
"5 stars...YUM!! tastes just like a bear claw from the store, but better! I will make again"
"A work colleague made this recipe and it is really great--disappeared fast at the office! You'd swear that it contained almond paste! Yummy, thanks for posting."
"In my family we always sprinkled it with walnut bits. It's great either way. It's absolutely a favourite - one that you can finish in a single sitting!"
"I am so glad you posted this recipe. It was a family favorite many many years ago and I had forgotten about it. It tastes like a pastry from a pastry shop. I liked to sprinkle toasted sliced almonds on top of the glaze. I am trying it next with whole wheat pastry flour to add fiber. I believe it will work fine. Great!"
"This is one of my absolute favorite recipes! It is hard to stay away from! It is also called Swedish Kringler."
"These were delicious! My whole family loved them. I plan on making these for my FIL next time he's in town. Thanks!"
"This was delicious! It is very addicting! We loved it! Thanks for posting, I was looking for this recipe!!"
"Thanks for posting this. I make this fairly often but my pie crust base didn't cling to the cream puff part. I tried your 2 tablespoons of water for the pie crust part and it was so much easier to pat out and when baked held on to the puff part.<br/> My D-I-L says 'I like this and it isn't even chocolate"."
"Wonderful - so glad to have found this again after many years. Thanks so much. Also freezes beautifully well wrapped in saran & foil."
"I learned this recipe in my high school cooking class and it has been a family favorite and "secret" ever since! I especially love to make it and bring it to church dinners and such. Everyone always ooo's and aaah's over it and thinks that I BOUGHT it at some fancy bakery! Then, they want the recipe!"
"I make this every Christmas. It's delicious and magical. We all like to look in the oven on Christmas Eve to see it puffed up. I make a frosting of cream cheese, almond extract and just enough powdered sugar to sweeten it a bit. It makes a fantastic part of Christmas morning breakfast! Easter too... and New Years... and birthdays... and Tuesdays... :)"
"Wow, this was really really good. I can assure you that the pastry crust was plenty sweet and doesn't suffer any flavor loss by not having any sugar in it. And the topping was positively delicious especially with the creamy almond glaze gracing it. Everyone liked this, and I would definitely make it over and over again. It would be perfect for the holidays, perhaps topped with a few maraschino cherry halves. Thanks, Mom2Rose. Made for Zaar World Tour #6."
"Fairly easy and quick once you have everything measured out. I will have these again as the first batch is gone already! Thnx for sharing your recipe, Sarah. Made for the Voracious Vagabonds of ZWT6."
"I guess I'm going to be in the minority here as I liked it but did not love it. To tell the truth without the picture and the great reviews this is a recipe I would have looked at the ingredients and said no to. I found it weird that the pastry had no sugar in it. With that said I did like it but felt it tasted very eggy to me. To each his own I guess. Thanks anyway....."
"I have those same Betty Crocker Recipe Cards! This is relatively easy AND, can easily been turned sugar free by using Splenda instead of sugar for the topping!! Love this!!!"