I printed this recipe from Recipezaar site back in 2007. I still like to make it now and again. I used to make a tray for my husband to share at work; he usually would bring home an empty pan and tell me that it was gone before lunch! One of his friends at that job was especially fond of this recipe; once his significant other asked for the recipe so she could make it as a birthday surprise. I hope you try it--and like it-- as much as we do!
Here are a couple of notes based on my experience:
1) I prefer using a standard metal cake pan instead of glass; if it's rectangular it's easier to cut into diamonds or wedges. The metal pan allows for the pastry to become more golden, flakier and crispier than a glass pan does.
2) I have tried baking this recipe at 325 ℉ but I feel that I get better results by baking 350 ℉. It might be my personal preference or just how my oven works...do what you think best.
Without further ado, here is the recipe...
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Here are a couple of notes based on my experience:
1) I prefer using a standard metal cake pan instead of glass; if it's rectangular it's easier to cut into diamonds or wedges. The metal pan allows for the pastry to become more golden, flakier and crispier than a glass pan does.
2) I have tried baking this recipe at 325 ℉ but I feel that I get better results by baking 350 ℉. It might be my personal preference or just how my oven works...do what you think best.
Without further ado, here is the recipe...
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