after surviving a white-knuckling drive home, i stopped at a grocery store for the pastry and marzipan.
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i was further delayed in starting the recipe by various work-related emergencies; when i finally got the filling ingredients made, it was after 10 PM. I opened the pastry box; it was puff pastry instead of phyllo. grocery store closes at 11, so off i went.
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i came back to rapidly-browning cut apples. i opened the pastry box and started to unroll the pastry; still frozen, it immediately began to shatter.
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it’s 11 PM and i have to figure out how to quickly warm this, get the entire thing assembled, and then bake it for… ONE HOUR.
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11:50 into the oven.
Part of why I want to test here is if the direction to “easily reheat” the second day is accurate . Since this will come out of the oven so late, I will have ample opportunity to reheat tomorrow.
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Perfect test scenario late bake makes the reheat claim easy to judge.
Curious to hear if it really holds up as well as advertised tomorrow.
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Oh no that is one of those cooking days for sure.
At this point it’ll be legendary whether it turns out perfect or not! 
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So about those New York Times cookies…an acquaintance made them all. Here’s how she ranked them:
- Vietnamese coffee brownies
- Dark and stormy cookies
- Brown butter peanut cookies (DH would put these lower)
- Popcorn bucket cookies (DH won’t even touch these: “popcorn doesn’t belong on cookies”)
- Chocolate mint cookies–but the issue with separating layers is real (again, my DH is opposed to this concept)
- Coconut cookies–the recipe calls for too much glaze and coconut, and honestly the cookies are better without them.
- Mortadella cookies (DH loves these “pâté cookies”; they’re in his top 3); they’re just too creepy looking for me and the flavor’s not my favorite.
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I’m not sure if I read this correctly - the amaretti recipe called for coriander seeds? Was it whole seeds in the recipe or you roast and grind the seeds yourself? Indian/Asian/Middle Eastern shops often have whole coriander seeds in their stock of spices. Ground coriander loses its aroma quite quickly in my experience. Which is why my mother-in-law always buys the seeds and grinds when needed.
I still love this knife but now that I have my new 8” Global I find it does a better job of slicing off the cookies.
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Does it have a thinner blade?
Yes recipe called for whole
Seeds to be ground with the nuts.
Where I live there are unfort no such specialty shops.
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I guess so, definitely sharper.
Wow “crunched-up phyllo…in a savory application” made me search for a forgotten (but I remember as delicious) recipe. Found it! It bakes for 35- 40 minutes, check at 20 minutes to be sure it isn’t browning too quickly. (The little scribbled notes are just me downsizing amounts for a smaller pie.)
The scrunched top “design” is attractive and attention-getting, like the sweet apple dessert that mig posted yesterday.
(This should be a reply to GretchenS)
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That came out SO pretty! I liked the recipe as soon as I read it. I did NOT like that you suffered all those setbacks! Ready to hear the taste, and of course reheating verdict.
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These are called Melting Moments on my recipe card, but I think a lot (?) of cookies use that name. These are ultra simple –
1 cup flour … 1/2 cup cornstarch … 1/2 cup powdered sugar … 1 1/2 sticks butter. That’s it. I frost them with maple frosting and a half walnut.
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I really want to eat the apple thing! but it’s 10:41 AM and i should really find some protein first; yesterday was nothing but cookies and stress.
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OK, today will be protein and peace.
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Mine was a quick spanakopita from Martha Stewart that is not coming up on Google for me. Very pretty, very tasty.
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