Comments on: If I had to take just one recipe with me to a dessert island…

By: Mark London

Mark London — Fri, 02 Jan 2009 15:07:14 +0000

Great recipe. I made this the first time for a New Year’s Eve get-together and got a lot of compliments.
Two things I need to work on - Second layer was a little thin - I did not read the suggestion above to “eye” the consistency before adding the last egg.
Secondly, my icing was more of a taupe than white because of the addition of the vanilla (I tried it twice with two different brands). I added water instead of milk. Any other suggestions on the color to get the white color (besides adding milk — my “in-house” consultant suggested fat free half and half)?

Fat-free half and half is indeed very white, Mark; I haven’t tried it, but it should be nice. You can also just leave out the vanilla and use a touch of almond extract in its place. Or use less vanilla. Or use “white vanilla,” which is fake vanilla that cake decorators use, if you’re willing to trade taste for color. PJH

By: Dave

Dave — Sat, 20 Dec 2008 16:08:01 +0000

Would it be too sweet to exclude the fruit jelly and go with more drizzled glaze and toasted almonds? I ask this because, well honestly I prefer glazing and or icing to fruit. Thanks
Your question sounds like the perennial question, do you prefer the cake or the frosting? In this case of this recipe, it sounds like you would forego the fruit filling for the glaze and almonds. Since the fruit for this recipe is on top of the finished product, I think you could try the recipe without it and see what you think of the result. I’m not sure I would increase the amount of glaze or almonds, but make the recipe the first time with the amount suggested, then increase as fits your own sweet tooth! Irene at KAF

By: tom

tom — Mon, 15 Dec 2008 16:20:33 +0000

Question to the above comment on the eggs making batter thin…ever consider weighing out the eggs like you do with the other ingredients? I learned in culinary school that an egg weighs 2 oz. So it would be great if you had those in weight measurement also!

Depends on the egg, Tom. We use supermarket-purchased large eggs, whose out-of-shell weight is 1 3/4 ounces pretty consistently. It would indeed by good to indicate egg weight in recipes calling for a good number of eggs; but for most recipes, with just one or two eggs, a couple of grams difference either way isn’t going to make a difference. Thanks for connecting- PJH

By: Joan

Joan — Sun, 23 Nov 2008 06:41:39 +0000

Thank you PJH - I’m sorry for misleading you about the pots- I also made a coconut custard pie the same day & I had to use a few pots & bowls. Your puffs only called for a pot & mixing bowl. With regard to the coffee ring - Yes it’s round and flat - has some sort of a nut filling swirled in the center - the pastry has a glaze, walnuts & the same type of icing as on your puffs.
thank you - joan

Probably a kringle-type pastry, I’d guess. It’s basically the same as the puffs, but with different topping and filling. Take a look at our Butter-Pecan Kringle, see if it looks like what you’re talking about - if not, let me know, we’ll try to figure it out. Cheers! - PJH

By: Joan

Joan — Sat, 22 Nov 2008 22:12:02 +0000

THANK YOU!!!! These came absolutely DELICIOUS- this was a challenge for me I have been searching for pastry recipes forever & finally found this one. They were very easy to make, but I found I had to use a lot of pots, which was fine. I noted that you advised Rachel above that they can be frozen. I called KA hotline to ask if they could be frozen & was told that they didn’t freeze well because of the filling. Well - “THANK YOU” again this is a great recipe - I shocked myself. I’m looking for a walnut coffee ring the kind that Entenmanns sells.
Joan N.

Joan, I think the ladies on the hotline didn’t quite see what you were talking about - there’s no filling, per se, in this pastry, it’s just a layer of dough within a shell of dough. So yes, freeze away, it’ll be fine. As for a lot of pots - a saucepan and a mixing bowl? Not too bad… I’m not familiar with the Entenmann’s walnut coffee ring -is it a flat yeast type thing, or a tall cake, or..? PJH

By: Bettie Pruett

Bettie Pruett — Wed, 12 Nov 2008 14:01:35 +0000

I’m one who needs the list of ingredients and how much of each item.
I would like to make this but I do need the list.

Thanks.

By: Michelle

Michelle — Mon, 06 Oct 2008 13:26:55 +0000

My sister just made this recipe for a family dinner and it was amazing. I am planning on making it for my husband’s family for Christmas morning…along with my cinnamon rolls.

By: Rex Tasker

Rex Tasker — Mon, 04 Aug 2008 12:35:56 +0000

I couldn’t access the recipe either but am more interested in learning how this compares with the Portugese Traveseiro pastry. I had these in Sintra,Portugal last April and found them wonderful but just cannot find a recipe on Google or anywhere else. Does anyone know it?.

Rex, hard to say without a description of what you enjoyed. Try this Web site of Portuguese recipes, see if you see anything - PJH

By: ada

ada — Tue, 29 Jul 2008 21:05:14 +0000

I just want to say THANK YOU…I’ve been looking for this receipe! I got a few years back(10), it didn’t turn out! But I’m so so positive with your instructions, I’m going home to night and BAKE it:) I’m advid backer! I’ve tasted this once. I’m so so happy can’t waite to try it out.

By: Rachel

Rachel — Sat, 26 Jul 2008 18:17:49 +0000

How well would these freeze? They look great, and I think I’m going to make a batch today for company, but would it be worthwhile to try freezing one of the baked loaves? Maybe before putting the preserves on?

Yes, I’d freeze the baked loaves, plain. then about an hour before serving, reheat at 350°F, covered lightly with foil, for about 10 minutes. Then spread with preserves. Drizzle with glaze just before serving, and finish with nuts. - PJH