Sentences with phrase «center of the pastry»

Place Brie in center of pastry.

Mound apple mixture over center of pastry leaving a 3 - inch border around edges.

Put one very full tablespoon of cream cheese in the center of each pastry square, add another very full tablespoon of the fruit jam mixture, then add one 2» x 2» - inch square of chocolate.

I placed the apples in one long row in the center of the pastry.

You'll also add cinnamon to the coating of the apples, which are placed on top of the cream cheese mixture in the center of the pastry.

Place crescent rounds flat on prepared baking sheets and use the bottom of a small cup to make an indent in the center of each pastry.

As you can see, some of the strips may be a little wider or longer than the other — simply just bring the strips over the top of the apples, closing the fruit into the center of the pastry.

Using an index finger or a small, round measuring spoon, gently make an indentation in the center of each pastry heart.

Use a fork to prick all over the center of the pastry, leaving a 1 - inch border.

Place about 1 tablespoon cheese mixture in the center of each pastry square.

Place about 1 tablespoon of the filling in the center of the pastry.

Spoon a heaping teaspoon of lemon curd into the center of each pastry square and fold over.

Gently press down on the center of the pastry to flatten it slightly.

Combine the jam and almond extract and spread a scant tablespoon onto the center of each pastry.

Spoon the cheese mixture evenly into the center of each pastry square and use the back of the spoon to spread it into an even layer leaving an area untouched around the edges.

Spread the sour cream and blue cheese mixture into the center of the pastry, and to the edges.

With a rotary cutter or paring knife, cut diagonal strips in the center of the pastry, leaving a 2 ″ border of intact pastry around the edges.

(To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).)

Add 1 - 2 tablespoons of filling to the right side of the center of each pastry rectangle, and using your finger, brush the edges of each rectangle with a little water.

Gently press the center of the pastry to flatten large air pockets.

The spiced fruit filling is simply mounded into the center of the pastry dough, then the pastry edges are gathered and folded around the filling leaving the top exposed.

This is what holds the pastry up when the center of the pastry is hollow.

Remove from oven and using small knife again rescore the edge and push the centers of the pastries down to make a well (be careful to not cut through bottoms of pastry)

Gently press down on the center of the pastry to gently smoosh the jam and spread it evenly onto the pastry bottom.

Poke the center of the pastry with a paring knife to make a steam vent.

Lay out the apple mixture down the center of pastry, in a straight - ish line, overlapping the apple edges.