Angi Amarteifio Naerebout

My best friend is a Houston native and she introduced these to me when we visited there. These taste just like the best of what we tried there. I made two batches, the first was the sweet variety, the second was the meat kind (klobasnek). Both batches turned out amazing. I used 1/3 cup sugar both times, and did not have to add extra water. The dough came out perfectly. The first batch made 52 of the fruit kind, they were about 3 inches in diameter. Next time I'm going to try to make them a little bigger. I was able to make 24 of the meat version. I ended up taking the first batch out early because they cooked so quickly. They were already brown. Each time after I watched a little closer, these pastries should be a barely golden color not brown. Between the Superbowl & my family, they were gone in 3 days.

My last review posted before I was finished! I think of these recipes as guidelines, so I’m happy if they work out for my eyeballing ways! It turned out light and delicious, and my littlest who has the flu loved it. I used 2 cans water in addition to the broth so it wouldn’t have a strong chicken flavor. I also use a couple tablespoons butter and a whole package of orzo. We like leftovers. For flavor I added a few tablespoons of my favorite lemon seasoning and for vegetables I added some chopped kale. I followed the instructions with the eggs and didn’t have any problems with it being too frothy or the eggs curdling. I did only whip the whites until they were frothy- I’m sure that helped. And I added in some precooked, chopped chicken. Thanks for the recipe!

I subbed sour cream for the milk and waited until it had cooled off and it was great! There was a bit too much of the topping though...I will definitely use this recipe again!!