Have fun giving your creation a name and please describe your recipe.
Cherry/Raspberry/Strawberry Diamonds With Almond Icing. This recipe is fairly easy compared to other recipes I looked at, because it is Sunday at 7 p.m., I have just finished watching TGBBS, and I am FINALLY feeling no pain after a old ailment took me down for the count last Sunday. It is also egg-free since we have no eggs in the house and there is some laziness in the air.
Tell us about your pastry dough and final texture after baking. Are you happy with it?
2-6 tablespoons ice water? Egads, try 9. Rolling out dough to a rectangle is tricky business! Apres-baking, the texture is crispy, layered, buttery, yum-ness. (You’re not seeing the five that failed in the beauty contest.)
Detail how you added a Wisconsin twist to your flavors or presentation.
I didn’t. But I’m thrilled it worked out after a week of gammy.
How did you do?