10
Fold the edge of the dough over the tomatoes.
Fold the edge of the dough up and over the filling, pleating it as you go.
Fold the edge of the dough over the apples.
Fold the edge of the dough up and over the filling.
It is traditionally prepared by
folding the edges of the dough over the top of the jam / marmalade filling, creating a more «rough» look, rather than a uniform, circular shape.
Fold the edges of the dough toward the middle.
Fold the edges of the dough (the part without any filling on it) inwards to form a «heart» around the filling.
6)
Fold the edges of the dough in over the fruit, pleating the edges as you work your way around to form a free - form tart that is roughly 9 inches in diameter.
Fold edges of dough over tomatoes to partially cover.
1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10)
Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)
Gently
fold the edges of the dough over the blueberries, overlapping the dough slightly and gently pressing it together to create folds.
Fold the edges of the dough up around the asparagus, creating a one - inch border.
Fold edges of dough over filling, tucking and overlapping slightly as needed.
Fold the edges of the dough over each of the apple piles.
Fold the edges of the dough in toward the center, pleating as necessary; do this all the way around so that the peaches are visible in the middle.
Not exact matches
«
Fold overhang under, and crimp
edges: With thumb and index finger
of one hand, gently press
dough against index finger
of other hand.
Take one
edge of the plastic wrap and
fold it over the
dough.
Using lightly floured hands, lift the
edges of the
dough and
fold them in toward the center.
Seal the
edges of the top layer onto the the
dough over which it is
folded.
Fold over the
edges like you're
folding a letter, then pat the
folded dough out into another rectangle; repeat twice more for a total
of 3
folds.
Brush egg wash on
edge of dough circles,
fold in half, and seal the
edges with a fork.
Gently bring up the
edges of the
dough,
folding and crimping a little along the way towards the center
of the galette.
Press the
edges of the two layers
of dough together and
fold them over to seal.
Gently
fold the
edges of the pie
dough up and over the peaches, pleating in some areas to hold it (the peaches in the center will still be exposed).
Adjust an oven rack to the lower - middle position and hat the oven to 375 degrees F. Remove the
dough - lined pie plate from the freeze, press a doubled 12 - inch piece
of heavy - duty foil inside the pie shell, and
fold the
edges of the foil to shield the fluted
edge; distribute 2 cups ceramic or metal pie weights over the foil.
Fold over outer
edges of dough to create raised pizza crust.
-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all
of your baking and snack ingredients in a small bowl, and
fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie
dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum
of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the
edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)
If you're having trouble sealing the
dough and getting it to stick together, wet your finger with a bit
of water and run it around the
edge of the square before
folding — this will help it stick together.
Fold under the overhang
of dough to create a thick
edge around the pie.
Fold long sides
of dough over filling; press
edges to seal.
Pick up the
edges of the crust using a spatula and
fold over the filling, making pleats in the
dough as necessary (it's okay if the
dough cracks a little as you
fold it); the filling will not be completely covered.
Fold the bottom
edge up to the longitudinal center line
of the
dough and press or pinch it down to seal it in place.
Roll the
dough up jelly roll style, seal the
edges and cut some vents on top, OR cut 1/2 inch strips on the sides
of the
dough with a pizza cutter, then alternatively criss cross one strip
of dough from each side to make a pattern,
folding the
edges over on the top and bottom
of the stromboli.
Add topping sugar and cinnamon to remaining melted butter and spread on top
of the
edges of the buns so that it melts between the
folds of dough.
Then, with the long
edge of the
dough facing you, you
fold one third
of the
dough into the middle and then the remaining third over from the other side.
Fold the opposite end
of the
dough over the filling, and pinch together the
edges well until there is a good seal.
(Make sure it does not overflow, there should still be enough space so that the two
edges of the corn husk can
fold over and cover the
dough completely.)
Pile the filling in the middle
of the
dough and
fold the
edges over the fruit.
Fold each piece
of dough over, either into a triangle or rectangular shape, and seal the
edges by crimping with the tines
of a fork.
Take the top
edge of the
dough and
fold it into the center and seal.
Fill each with a rounded tablespoon
of the filling,
fold the
dough over to cover the filling, seal the
edges tightly, and form into a bullet shape.
Take the short
edge of the rectangle and
fold the
dough lengthwise into thirds, like you're
folding a letter.
Do this by taking the
edges of the
dough and
fold them into the center and gently seal.
Again, take the top
edge of the
dough and
fold it over to the
edge of the
dough and seal.
Tuck overhanging
dough under so that
folded edge is flush with rim
of pan.
Carefully
fold the
dough over in half, making sure to match the
edges of the
dough.
Paint the
edges of the
dough with water, add about 2 tablespoons
of cherry filling and
fold over the top.
Fold over the
edges of the
dough towards the center to create a rim around the tart.
Brush the long
edge, as well as between each spoonful
of filling, with water, then
fold the other side
of the
dough over the top.
Take each square and place 1 tablespoon
of the tomato mix into their centre wrap the
dough over it and then place onto a tray so the
folded edges lie facing down.