Not exact matches
For the Galette: 3 Granny Smith apples, peeled and cored (flesh
cut into 1 - inch squares) 1 lemon, juiced 1 tablespoon brown sugar 1 tablespoon granulated sugar 1 teaspoon ground cinnamon 2 dashes salt 1 tablespoon cold butter,
cut into small cubes 1
pie crust dough round 1 egg, beaten (for the egg wash) 3 teaspoons cold water (for the egg wash) 1 tablespoon sanding sugar (or other type of sugar with large crystals) Streusel
Cut a little x in the center of the
dough so the head of the
pie bird can peak through the
crust.
Place the
pie crust dough on a
cutting board, handling according to package instructions.
I have a
pie crust recipe cook book and it was for gluten free
pie crust and the baker
cut the
dough in triangled and then placed them on top
On a very lightly floured surface, roll out the
dough thinly — not quite as thin as you'd roll a
pie crust — and
cut into shapes.
Now that I had the fat and flavor - building ingredients down, I needed to bring everything together into a smooth cohesive, malleable mass that could be worked into
dough, creamed into airy masses for cakes and
cut into
pie crust dough.
Trim excess
dough, crimp edges of
pie and
cut some vents in top
crust.
Spoon mixture into
pie crusts and
cut out mini hearts with remaining scraps of
dough.
2) On a flour dusted surface, roll out
pie crust dough and
cut into 8 inch circles.
HIGHLIGHTS • Well - versed in the use of fondant and buttercream to provide a clean and smooth finish to cakes and cupcakes • Highly skilled in baking items such as cakes, macaroons, breads, cookies and pastry • Adept at aptly measuring and weighing ingredients such as flour to prepare batters,
doughs and fillings • Competent in rolling, kneading,
cutting and shaping
dough and fondant to form sweet rolls,
pie crusts, cake coverings and tarts
Rolled,
cut and shaped
dough to form bread, rolls, cookies, cupcakes,
pie crusts and other baked goods.