Sentences with phrase «fold edges of dough»

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.

Fold the edges of the dough over each of the apple piles.

Fold edges of dough over filling, tucking and overlapping slightly as needed.

Fold the edges of the dough up around the asparagus, creating a one - inch border.

Gently fold the edges of the dough over the blueberries, overlapping the dough slightly and gently pressing it together to create folds.

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)

Fold edges of dough over tomatoes to partially cover.

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 the edges of the dough (the part without any filling on it) inwards to form a «heart» around the filling.

Fold the edges of the dough toward the middle.

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 edge of the dough up and over the filling.

Fold the edge of the dough over the apples.

Fold the edge of the dough up and over the filling, pleating it as you go.

10 Fold the edge of the dough over the tomatoes.

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.