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
Not exact matches
1 recipe for 9 - inch pie crust dough (such as this Pâte Brisée pie dough recipe) 1/2 cup granulated
sugar 3
tablespoons cornstarch 1/2 teaspoon cinnamon 1 teaspoon lemon zest 1
tablespoon fresh lemon juice 2 cups (1 pint) fresh blueberries Pinch of salt 1 egg yolk
Sanding or crystal
sugar, for garnish
Using an immersion blender, pulse the flour, nuts, salt, and 1
tablespoon of brown
sugar together until the nuts are fairly fine, about the texture of
sand.
3 cups all - purpose flour plus more for surface 3/4 cup granulated
sugar 1
tablespoon baking powder 1 teaspoon dried lavender buds 1 teaspoon kosher salt 1/2 teaspoon baking soda 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1 / 4 - inch cubes 1 cup plus 2
tablespoons buttermilk 2 teaspoons finely grated lemon zest 1 teaspoon vanilla extract 2
tablespoons sanding or granulated
sugar
Ingredients: 1
tablespoon fresh or dried lavender flowers 2/3 cup granulated
sugar 1 cup (2 sticks) unsalted butter, softened 1 1/2 teaspoon pure vanilla extract 2 cups all - purpose flour 1/8 teaspoon salt
Sanding sugar for decorating
Pie Filling 2 Granny Smith apples, peeled and chopped (see below) 1 teaspoon fresh lemon juice, plus extra 1
tablespoon sugar, plus extra for
sanding 1/2 teaspoon cinnamon 3
tablespoons soy milk
3 cups all - purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1 3/4 cups granulated
sugar 1/4 cup packed light - brown
sugar 1
tablespoon finely grated lemon zest, plus 1
tablespoon fresh lemon juice 1 cup unsalted butter, (2 sticks), softened 2 large eggs
Sanding sugar, for sprinkling
1 1/2 cups all - purpose flour 3/4 cup unsweetened Dutch - process cocoa powder 1/4 teaspoon coarse salt 1/4 teaspoon finely ground pepper, plus more for sprinkling 1
tablespoon plus 1 teaspoon good - quality instant espresso powder 1/2 teaspoon ground cinnamon 3/4 cup (1 1/2 sticks) unsalted butter, softened 1 cup granulated
sugar 1 large egg 1 1/2 teaspoons pure vanilla extract Coarse
sanding sugar, for rolling
Scoop about 2
tablespoons of dough at a time and roll in the
sanding sugar.
3 cups + 1
tablespoon all - purpose flour plus more for dusting 1/4 cup granulated
sugar 1/4 teaspoon salt 3 teaspoons baking powder 6 ounces (1-1/2 sticks) unsalted butter, chilled, cut into cubes 1 egg 3/4 cup milk plus more for brushing scones 1/2 teaspoon vanilla extract Zest of 1 lemon 1 cup fresh or frozen blueberries
Sanding sugar, optional
1 teaspoon kosher salt 1/2 teaspoon baking soda 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/4 ″ cubes 1 cup plus 2
tablespoons buttermilk 2 teaspoons finely grated lemon zest 1 teaspoon vanilla extract 2
tablespoons sanding or granulated
sugar
1 14 oz all butter puff pastry 1 pound apples (about 2 to 3 apples) 1
Tablespoon fresh orange juice 1/2 teaspoon cinnamon 1/4 cup brown
sugar 3
Tablespoons white
sugar 6 store bought soft caramels, roughly chopped large flake sea salt, like Maldon egg wash (1 egg lightly whisked with 1
Tablespoon water) crystal
sanding sugar, optional whipped cream, optional