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Added February 08, 2005 | Recipe #110662
Showing 1-3 of 3
on February 10, 2010
on September 03, 2007
I tried this with 3 different feta cheeses to get it right. What I found to be the best tasting cheese (and the one that was easiest to roll without breaking the pastry) was a soft smooth danish that could be mashed into a smooth texture. Also don't overfry the pastries. Fry them so they are just crispy and slightly brown/pale. This lets the cheese stand out a bit more.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on July 31, 2005
Serving Size: 1 (398 g)
Servings Per Recipe: 1