Sentences with phrase «fold rectangle»

Next, fold the rectangle in half the long way.

Otherwise, fold your rectangle piece in half and cut triangles out like I did here.

Fold the rectangle in half lengthwise, dust again lightly with flour, and roll the dough out again into a 1 / 2 - inch thick rectangle.

Once more, fold the rectangle in half lengthwise, and then fold again widthwise to create a thick square.

With a pastry brush, brush off the excess flour from the top of the dough, and fold the rectangle up from the bottom and down from the top in thirds, like a business letter, brushing off the excess flour.

Starting at a short side, fold the rectangle into thirds as you would a business letter.

Starting at the near end, fold the rectangle in thirds as you would a business letter; this completes the first single turn.Wrap in plastic wrap; place in refrigerator 45 to 60 minutes.

Fold this rectangle by thirds, like you would fold a letter.

Fold the rectangle like you would a letter.

To make the pillow covers, my mom cut the fabric into one large rectangle shape and then she folded the rectangle in half with the inside facing out and pinned each side.

Not exact matches

You should end up with a 5 x 10 - inch rectangle of folded dough.

Fold a large rectangle of aluminum foil in half to make a square.

Fold it in half lengthwise (so you have a 6.5 - inch by 30 - inch rectangle), and place it folded side down, so it lines the side of the springform pan (see left - side photo below recipe).

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.

Form each ball into a rectangle and fold the long ends of the rectangle over each other like an envelope.

Pat out the dough again into a rectangle and repeat the folding twice more.

To form loaf, stretch dough into a rough rectangle, then fold in short ends until dough is approximately the length of the pan.

Shape dough into a log by folding top and bottom of rectangle toward middle and gently sealing the seam with thumb.

Roll it again into rectangle shape of same thickness, fold it again like the above.

For the third and final turn, roll out the dough into a rectangle again, visually dive your dough in 3 and fold the bottom and top thirds toward the middle tier.

In a 1/4 sheet pan lined with parchment paper, place the 9 ″ x13 ″ crust spread the saute apples in an evenly layer leaving a 1.5» inch margin around the rectangle to be folded.

Note to Alden: I did not do the elaborate folding, braiding — as cool as it looks, I don't think this would be possible with mushy roasted apples, so I just rolled the dough out to a big rectangle, dropped the apple pieces over it evenly, rolled it up into a tube and arranged the tube in a 9 ″ round cake pan.

Repeat, patting into a rectangle and folding, then pat the dough into a disk.

Then, fold a 1» slice of ham into a nice neat little rectangle and slide through skewer.

Form the dough into a small rectangle and fold into rough thirds.

Then fold the uncovered end over the rest to form a rectangle of sorts.

Once the dough is firm, remove it from the refrigerator, flour the outside and once again, with a long side of the folded dough facing you, roll away from you and into a long rectangle about 1/2 inch thick.

Spread the filling over it, reaching all the way to the ends, then fold the dough toward you, lengthwise, making a long, skinny rectangle about 8 - by - 20 inches.

Take the open ends of the rectangle and fold into thirds again, to make a smaller dough square.

More likely the result after folding would be a 6 x 10 inch rectangle.

At this point, I folded the dough the same way as before: from top to middle about 1/3 of the way down matching your vertical stripes, and then bottom up to form a rectangle.

Fold the long sides in to the middle in thirds, like you are folding a letter, to give you a skinny 11 ″ long rectangle of dough.

Lift / fold it back onto itself and press it firmly into a rectangle.

Take the short edge of the rectangle and fold the dough lengthwise into thirds, like you're folding a letter.

Very lightly pulling on the dough, fold it in, horizontally to the center of the rectangle, covering the mushroom - cheese stuffing.

Then I cut small rectangles of fondant and ruffled them by folding them up and allowing them to dry slightly before attaching them to the cake.

Flatten each piece into a rectangle, then fold the short ends in towards one another like a letter.

Using a small offset spatula or butter knife, fold the long side of the plantain masa rectangle over beef mixture.

Fold dough in half to enclose olives and form a 12 x 8 - inch rectangle.

Rotate the dough 90 degrees and gently roll into a rectangle and repeat the folding process with the remaining frozen butter.

Fold it into the middle of the rectangle to create a pocket in the dough.

Place the butter rectangle on one half of the dough and fold the other half over it.

Dust the dough and roll out again into a 1 / 2 - inch - thick rectangle, then fold it in thirds again.

Fold the right third of the rectangle over the center third.

Fold sides of dough inward to make a 7» - long rectangle.

Fold into thirds (same way as before), rotate 90 ° counterclockwise so flap opening is on your right, and roll out again to a 24x8» rectangle.

Fold 1/2 inch of pastry edges in toward center on all sides, forming 13x9 - inch rectangle.

Roll the dough into a rectangle about 2 inches thick, fold into thirds, and roll again.

Fold up the leaf rectangle to make a package and tie together with string.

i love the idea of doing a rectangle and folding it over!