Sentences with phrase «cut puff pastry»

Using a sharp knife, cut the puff pastry into 4 sections and roll over the sausage making sure to seal the edges.

Place ingredients into ramekins or baking dishes and carefully place cut puff pastry on top.

Cut puff pastry into six 3 1/2 - inch rounds, and transfer rounds to prepared baking sheet.

Preheat the oven to 425ºF and cut the puff pastry into six squares.

I ended up transferring the filling from the cast iron pan to a ceramic casserole dish because I mistakenly cut the puff pastry to fit a smaller cast iron - worked out just fine.

Cut puff pastry into irregular 1» pieces (any shape is fine).

Using a 2 - inch in diameter biscuit cutter, cut the puff pastry into 2 - inch rounds.

Cut the puff pastry with a dough cutter or pizza cutter so it's in 3 inch squares.

Cut the puff pastry into 8 even squares, then cut these squares into 2 triangles.

Cut the puff pastry into three strips and then cut each strip in half.

Cut the puff pastry into 12 equal pieces.

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

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.

I liked cutting puff pastry (2 pieces per shape — reversing on of the shapes) and spreading a tiny bit of cranberry jelly in the middle — wet the edges and top with the second (reversed shape) to «glue» them together — the little cranberry «puffs» were delicious and looked beautiful.

Not exact matches

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

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!

With a small paring knife, cut a scalloped petal pattern around the edge of the puff pastry to create a circle with a total of six or seven petals.

Using a cookie cutter, cut out twelve circles from each sheet of puff pastry.

Roll out the second half of the puff pastry and cut a circle the same size as the bottom.

2 large apples, sliced 1/3 cup brown sugar, loosely packed 1 tsp cinnamon 3 tbsp of unsalted butter, cold, cut into small pieces 1 sheet of puff pastry 2 - 3 tablespoons apricot jam (optional — for glazing the top of the baked tart)

If you want to have some fun with it, take some of the Puff Pastry Sheets and a cookie cutter and cut a cute shape into the remaining pPastry Sheets and a cookie cutter and cut a cute shape into the remaining pastrypastry.

Using a plate or bowl approximately 8» / 20 cm in diameter and a very sharp knife, cut out a circle of puff pastry.

Place the other circle of puff pastry on top, set a 2 ″ wide glass in the center, then make cuts through the dough up to the glass.

Repeat the rolling and cutting of the second portion of puff pastry dough to form another 12 - inch round.

Working on a good non-stick surface, roll out your thawed puff pastry dough and cut one sheet into four, equal squares.

Simply roll out your thawed puff pastry dough and cut one sheet into four, even squares.

Cut the sheet of puff pastry dough into 9 equal - sized squares, each about 4» x4» large.

Once the choux has cooled, cut each puff in half and fill with pastry cream, then whipped cream, and garnish if desired.

Cut one puff pastry sheet into four even squares.

To make Gluten Free Puff Pastry, both the ingredient proportions and the instructions in a conventional recipe just aren't going to cut it.

Place thawed puff pastry dough on a cutting board and cut into 6 rectangles.

Cut the second puff pastry sheet into small circles (the same size).

Cut one puff pastry sheet into small circles, about 1 1/2 - 2 inches across.

Cut both pieces of puff pastry to the size of the cake tin, if you don't have one the same size as the puff pastry otherwise use that.

ingredients ROASTED RHUBARB AND STRAWBERRIES: 1 quart strawberries (hulled, sliced 1 / 2 - inch thick) 2 bunch rhubarb stalks (about 10 stalks, cut into 1 — 1 1/2 - inch pieces) 1/4 cup sugar (divided) TART SHELL: 1 sheet puff pastry (thawed) all - purpose flour (for dusting) 1 egg (lightly beaten) 1 teaspoon water ROASTED STRAWBERRY COMPOTE: 1 recipe roasted strawberries (above) 2 tablespoons water 2 tablespoons sugar 1 tablespoon lemon juice LEMON RICOTTA FILLING: 2 cups whole milk ricotta 1 and 1/2 tablespoons coconut oil 2 tablespoons sugar 1 lemon (zested) 1 teaspoon Kosher salt TO SERVE: 2 tablespoons granulated sugar 1 tablespoon fresh basil leaves (finely chopped) 2 teaspoons lemon zest

Remove the puff pastry from the oven and rescore the border of the puff pastry, being careful not to cut all the way through.

On a floured cutting board, lay out the puff pastry and cut into 2 1/2 to 3 inch squares and lay on a cookie sheet lined with parchment paper.

Plus, I use premade store - bought puff pastry dough... so that also cuts down on prep time and gets this hearty dish to the table even quicker.

This morning we made the most indulgent sausage potato thyme gravy with puff pastry on - top with cut out holes with eggs in the middle.

Crack an egg into the cut out circle of each pastry rectangle and place skillets onto the baking sheet (circles of puff pastry should still be on the tray).

Cut leaves out of extra puff pastry and glue it to the squares with egg.

6 small sugar pumpkins extra virgin olive oil salt, pepper & allspice, to taste 1 medium onion, diced 2 tbsp olive oil 3 cloves garlic, minced 2 carrots, peeled and chopped 2 parsnips, peeled, cored, and chopped 1 container button mushrooms, sliced 1/4 cup flour 3 cups chicken stock 2 cups diced chicken (roasted, grilled, or leftover from your chicken soup) 2 tbsp fresh thyme 1 tbsp fresh sage (or 1 tsp dried) s & p, to taste 1 pkg puff pastry, cut into squares (or 6 puff pastry squares, plus additional for decorating) 1 egg + 1 tbsp water, for eggwash

Meanwhile, cut each 8x8 inch square of thawed puff pastry into 4 squares.

On a clean, dry cutting board sprinkle a small amount of flour to prevent sticking and lay down your sheet of defrosted puff pastry.

To make this Vegan Sausage Roll recipe, all you have to do is cut your pre-rolled sheets of Puff Pastry into 4 squares, and then spread your Vegan Pesto all over each square.

Cut a rectangle about 7 ″ wide by 10 ″ long, or so that the puff - pastry is about 3/4 ″ wider than the pear slices on each side.

Using frozen puff pastry sheets... roll out the sheets and cut the rounds just slightly larger than your cups.

If the pastry puffs up in one area, cut a little slit with a knife to let the air out.

1 roll of puff pastry (the one sold in the UK supermarkets is vegan) 250 of Chestnut Mushrooms — cut into thick slices 8 shallots — peeled and cut in half 1 garlic cloves — crushed 1 Just a Splash Marsala pouch A bunch of fresh thyme An handful of walnuts — roughly chopped Few rockets leaves to sprinkle on top Olive oil for roasting and frying

Place the cut out puff pastry rounds in the prepared baking tray and bake at 400 °F / 200 °C for 15 minutes until puffed up and golden brown.