Picture a flaky, golden croissant. This treat earns its flaky texture from butter, which gets folded into the dough over and ...

A nice mix between sour raspberries and a smooth almond cream Line the pan with the pie crust and put in the fridge. Mix the ...

For pie crust: Pulse dry ingredients in a food processor. Add ice cold butter and process until mixture looks like bread crumbs, with some butter pieces still the size of peas. Add egg and vinegar ...

Goals, as they say. Galette-ifying an almond croissant works particularly well because the crisp, flaky pie crust echos the shattering flakes of a freshly baked croissant, with one-tenth of the ...

In a stand mixer or large bowl, add the butter, vanilla bean paste, almond extract and sugar ... Now spoon the cooled cherry filling into the pie case. Once filled, place your frozen pastry ...

Make the crust: Mix the ground almonds, melted butter, and sugar together in a small bowl. Pour into an 8-by-8-inch square pan (or 8 1/2-inch round) lined with parchment paper. Use the back of the ...