Roll out pastry onto a lightly floured surface. Cut into 1/2-in. wide strips; make a lattice crust. Beat egg white and water; brush over top. Sprinkle with coarse sugar. Using a floured 2-in. round cookie cutter, cut out eight circles. Place 2-in. apart on ungreased baking sheets.
Spread meringue over hot filling to minimize “weeping” (the watery layer between the meringue…
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1. Take a 10-in. cookie dough rope and make a circle with about 2 inches of each end…
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