Sentences with phrase «cut pastry»

Cut the pastry in half down the centre to create 2 long rectangles.

Cut the pastry into sixteen 2» squares and place on a rimmed baking sheet lined with parchment paper.

Cut the pastry into a rough circle just bigger than the pan and drape it over the squash, folding any excess over on itself and carefully tucking it in around the edge.

Cut pastry dough into squares (your choice on sizing).

Using a long, sharp knife, cut the pastry between the tomatoes into 60 squares.

On lightly floured surface, roll out each sheet into 10 - inch square; working with one sheet at a time, cut each pastry sheet into 9 squares.

Cut the pastry in 1 cm diagonal strips on either side.

Using a knife or pizza cutter, cut the pastry into 9 even squares (3 rows of 3).

Take a pastry wheel, pizza cutter, or sharp knife and cut the pastry into 8 - 3 x 4 1/2 inch (7.5 x 11.5 cm) rectangles, using the template as a guide.

Using a rotary cutter or small sharp knife, cut the pastry into strips of varying thickness — some thicker, some thinner.

Using a pastry wheel or a paring knife, cut the pastry into strips of varying thickness.

Cut the pastry into quarters and center one pastry square on top of each filet.

Using a sharp knife and a ruler cut the pastry into long strips 1/2 inch wide.

Using a sharp serrated knife, cut the pastry roll into 1 inch discs.

You could also cut the pastry dough into two halves and then divide each half into three portions and roll each portion out into a circle.

With a sharp knife, cut the pastry into 9 equal squares.

If you plan on cutting the pastry into squares then you should roll the pastry into a square as best you can.

After cutting the pastry crust into squares and topping with filling, they are folded over diagonally to make gorgeous pasties (aka turnovers or hand pies).

For more flavor and heat, add ground chile to the dough before rolling out and cutting the pastry.

The Poles cut the pastries into squares not circles, but no matter the shape, they still taste the same.

Apart from being used to line pans, parchment paper is also an excellent protector to the kitchen counter or table when kneading dough or cutting pastry.

Not exact matches

Another strategy is to cut back on refined grain desserts and sweet snacks such as cakes, cookies, and pastries, which are high in added sugars, solid fats, or both, and are a common source of excess calories.

But I'd grown overconfident, so the fact that I'd never in my life used a pastry blender or a rolling pin didn't stop me from going right ahead and whisking together some flour, sugar, and salt, cutting in two sticks of butter, adding some water, and then kneading it all together to form two disks that looked exactly like the picture on page 438, thank you very much.

Using a pastry blender or two forks, cut the shortening into the dry ingredients.

Pastry 3/4 cup / 100 g oat flour (or 1 cup / 100 g rolled oats mixed into flour in a food processor) 1/3 cup / 50 g rice flour 1/2 cup / 50 g almond flour 2 tbsp potato starch or arrowroot 1/2 tsp sea salt 90 g / 3 oz chilled butter or solid coconut oil, cut into dices 3 - 4 tbsp ice - cold water

On a lightly floured surface, roll out each sheet of pastry into a 12 - inch square and cut each square into 4 (6 - inch) squares.

GRATE YOUR BUTTER — instead of cutting your butter in with a pastry cutter or fork, grate cold butter and then freeze for 15 minutes before mixing into the flour.

However, frozen puff pastry commonly comes in large sheets and can be cut to size.

I cut the puff pastry into rounds, sandwiched some bittersweet chocolate between two rounds, and popped it into my Belgian waffle maker and tried to be patient enough for it to cook through.

Ingredients (for 4): For the pastry: (or used shop bought shortcrust) 250g plain flour 50g ground almonds 150g butter cut into cubes 1 tablespoon milk 1 beaten egg to coat the pastry

Cut in butter with a pastry blender or work it in with fingertips until mixture resembles coarse crumbs.

Cut in the butter or shortening using a pastry cutter or your fingers until you have a crumbly mixture.

Cut strips of pastry to around 2 cm beyond the edge of the size of the fillets for the bases and 4 strips large enough to cover the fish and seal to the bottom.

Add the butter to the dry ingredients and use a pastry cutter to cut it into the mixture until the flour - coated pieces are the size of peas.

Transfer your pastry crust to a cutting board or serving platter.

Cut in butter using a pastry blender or fork until pea - sized lumps are formed.

In a large bowl, add the flour and then cut in the butter with a pastry cutter or flour until there are pea sized chunks.

The process is simply to cut a sheet of puff pastry into four squares, saute some diced apples in some spices, vanilla, and sugar, put the apple filling in the puff pastry, seal»em up, dust»em with cinnamon sugar, and pop»em in the oven!

Cut in the refrigerated butter using a pastry cutter.

Use a gingerbread cookie cutter (or the provided printable template) and cut out dolls from the two pastry sheets.

For short crust pastry: 150 grams all - purpose flour 100 grams cold butter, cut into cubes 40 grams icing sugar Pinch of salt 1 tsp.

Using a stand mixer with the paddle attachment, a pastry blender, or two knives, cut the butter and almond paste into the dry ingredients until it resembles sand.

Working on a cutting board, cut a puff pastry square in half, and work with one half piece of dough at a time.

Using a pastry blender or your fingers, cut in butter until mixture resembles coarse crumbs and the pieces of butter are the size of peas.

Cut in the margarine with a pastry cutter, until the mixture is like pebbles.

Cut the butter into the flour mixture with a pastry blender, your fingertips, or two knives.

Cut in the cubed butter, either with a pastry cutter or with two knives or with your fingers, which is how I do it.

Mix together some flour, brown sugar, cinnamon, and salt, and then use a pastry blender or two forks to cut in four tablespoons of cold butter.

With a pastry wheel, cut the rectangle into 2 - inch squares.

Using a pastry cutter, cut 3/4 inch thick strips the long way of the rectangle.