Sublime! I made these for a party and everyone was practically licking their plates. I would like to make them more often, but there are only two of us at home. Would it be possible to provide recipe adjustments for making only 2-4 of these...or can the recipe be made by cutting everything in thirds? Also, what is the best method of storage for extras? Thanks!
Wow, super good! I'm going to try them with other berries as well. We are big berry fans at this house and I think cherry would be great, maybe like a cherry Danish flavor. I made them rectangle shaped to save myself from having to work with the pastry too much and topped them with granulated sugar rather than powdered - it gave them a nice caramelized crunch. I'm used to excellence at this point from FC recipes!
These were disappearingly excellent!
I've made this recipe 3 times and it's a winner. The 1st time I followed the recipe exactly and it was delicious which is why I decided to make it again (and again). There seemed to be a lot of waste of puff pastry by cutting the circles (and the "pies" were awfully small). I decided to make them into turnovers instead of empanadas by not cutting circles but cutting the 10-inch (or slightly larger) squares into smaller squares thereby using all of the puff pastry. There is still enough filling and you can follow the rest of the recipe exactly and not have any waste. My husband and kids ask for these and I've made them 3 times in the last 3 weeks. A true winner.
Note: I used chambord (raspberry liqueur) instead of the creme de casis since that's what I had in the cabinet. Delish!
I can't rate this particular recipe, but I can rate Karen Barker. I love desserts, and I've eaten them all over the world. I thought all pastry chefs were the same, then I ate dessert at Le Bernardin - expecting the full *** I was disapointed - because I'd become used to the desserts at Magnolia Grill. I'm so happy to see Karen Barker on the cover of Fine Cooking where she deserves to be. However, there are some recipes I long for. There was a chocolate fig cake with brandy butter cream frosting - a mint ice cream that tasted like the first burst of flavor from chewing fresh mint ... and so many more. I have both MG cook books, but covet the chocolate fig cake recipe. Many thanks