Sentences with phrase «dough as the crust»

Actually, there are 2 serving ideas: the first one is to make small chocolates / truffles out of this delicious nutty mixture, and the second one — to use the dough as the crust for some yummy cups with chocolate ganache.

Not exact matches

(I accidentally used too much apple puree in the dough which may be why) the crust was not as solid as the first time.

And even though I don't like dates, I thought the crust was really yummy; as if it were made from dough rather than nuts.

Adjust the shapes of the pie and fill all the cracks by pinching the dough together, the crust will come out as a perfect pie when baked.

1 recipe for 9 - inch pie crust dough (such as this Pâte Brisée pie dough recipe) 1/2 cup granulated sugar 3 tablespoons cornstarch 1/2 teaspoon cinnamon 1 teaspoon lemon zest 1 tablespoon fresh lemon juice 2 cups (1 pint) fresh blueberries Pinch of salt 1 egg yolk Sanding or crystal sugar, for garnish

The naan crust comes out chewy and hearty, not as crispy and doughy as real pizza dough but certainly a great substitute considering the time and effort trade - off.

1 recipe for 9 - inch pie crust dough (such as this recipe) 3/4 (1 1/2 sticks or 170 grams) cup butter, room temperature 1 cup (225 grams) granulated sugar 1 tablespoon vanilla extract 3 ounces unsweetened chocolate, melted 3 large eggs, room temperature Whipped cream, topping Chocolate curls, garnish

On a well - floured surface, working with half of the dough at a time, roll the dumplings out as you would a pie crust.

INGREDIENTS 1 recipe pizza dough extra virgin olive oil, for grilling vegetables and brushing crust 1 - 2 cloves garlic, thinly sliced as possible summer vegetables (zucchini, yellow squash, eggplant, bell peppers, onion, tomatoes, etc.), kosher salt and freshly ground black pepper chicken sausage (optional) fresh mozzarella, thinly sliced freshly grated Parmesan cheese fresh basil, julienned

I used a new dough recipe too — I normally don't put olive oil in my crust, but trying to get as close as possible to their recipe, I made this dough:

I had some trouble with the crust rolling, as it broke a lot, I left the dough in the fridge without covering it for over an hour and a half, so maybe it dried out and hence all the trouble.

Just as an idea, you can use spelt flour also for pizza dough or savory tart crust.

Living in NYC, I feel it is a must to know my pizza crust... Pizza dough making can be daunting, but as the hunt for...

Gluten - Free Holiday Baking includes basic building - block recipes, such as wheatless pie crusts and empanada dough, as well as festive baked goods from around the world.

I have some World Peace cookie dough in the freezer as well as a pie crust that I can't wait to bake.

Oatmeal raisin cookie cheesecake bites — oatmeal raisin cookie dough pressed evenly on the bottom of the pan as a crust for the creamy, rich cheesecake and crumbled topping.

Cleaning the skins from the hazelnuts is probably the hardest part of this recipe — the crust dough comes together easily, the caramel doesn't require a thermometer and still turns out beautifully (as long as you follow instructions!)

Because gluten - free dough can dry out, making it more difficult to work with, we've included some steps to ensure your gluten - free crust is as flaky and delicious as possible.

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.

Because the outer crust is filled with cheese, the chain designed a special dough formula that does not rise as high as the original.

Since it's just as easy to make the dough for one pizza crust as it is to make two, this recipe yields two crusts — freeze one for later.

Roll out the remaining dough and either place another layer of crust over top (poke holes in the center) or cut strips of dough and create a lattice pattern (as shown in the photos).

This rich buttery dough works as a great gluten - free alternative to classic sugar cookie dough, as well as pie, tart, and bar - cookie crusts.

These new products are in addition to MaMa Rosa's established offerings of large -, medium -, small - and snack - sized pizzas for retailers, as well as pizza crust and dough balls, ready - to - bake pizzas, Sunrise Singles breakfast pizzas and snack pizzas for the foodservice market.

If you don't have a problem dealing with large amounts of dough, than follow the recipe as written, but if you are a crust - newbie, try cutting the ingredients in half and make it in two batches.

This dough works both as a thin and a thick crust, so no matter what you or your dinner guests prefer, you'll have a fool - proof recipe.

If you choose the purchased route, I would definitely recommend a prepared dough as opposed to a prepared crust.

Lightly prick bottom of pastry crust with the tines of a fork (this will prevent the dough from puffing up as it bakes).

Transfer the dough crust into a pie dish and crimp the edges as desired.

This new product is perfect for various types of dough applications such as bread, rolls, pita bread, pretzels, pizza crust, croissants, bagels, baguettes and more.

I wanted to test out the cookie dough as a tart crust for quite some time and decided to use it for this tart recipe.

This raw dough is also perfect as a raw pie or bar crust as well.

The U.S. dairy industry supports category creativity with innovations such as cheese - filled crusts, IQF cheese and cheese blends, and ingredients such as permeates that help create flavorful reduced - sodium dough.

1 recipe for a double crusted 9 - inch pie crust dough, chilled (such as this recipe) 6 large (7 medium or 8 small) fresh peaches, peeled and sliced 1 tablespoon fresh lemon juice 1/4 cup (50 grams) brown sugar, packed 1 vanilla bean, halved with the seeds removed (or 1 teaspoon vanilla bean paste) 1/2 teaspoon ground cardamom 3 tablespoons cornstarch 1/4 teaspoon salt 1 tablespoon heavy cream 2 tablespoons granulated sugar, for sprinkling

On a very lightly floured surface, roll out the dough thinly — not quite as thin as you'd roll a pie crust — and cut into shapes.

So I presented the recipe pretty much as she did it, although I did mention in the post that one could use the French tart dough recipe on the site, which is indeed a pre-baked crust.

This new dough comes in a classic crust variety as well, but I used the thin crust because that's what makes my pizza dreams come true.

* Only change that I made (I like the crust better using a glass loaf pan and the oven) use the dough cycle, remove from machine, roll in generous amount of corn meal, spray a loaf with Pam, dust with cornmeal, cover with warm towel, let rise for about an hour, bake as usual.

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)

The crust won't be quite as flakey as when using lard but it will still be a really great dough (with more butter flavor!).

A rich filling is studded with walnuts and imbued with citrusy notes of orange, then packaged between a crust and a lattice top, both made from the cookie - like pastry dough known as pasta frolla in Italy.

Cut out circles that are a bit larger than the circumference of your tins, so that there is enough crust to hold in the filling, and gently place each circle in the tins, re-rolling your dough as you go.

I withstood the initial goo - or - two experimentation with Jeff Varasano's pizza blog dough recipe to be able to reliably create a crust that is not only pizza worthy but also great as home - made naan (BIG fan of Indian food).

Grease the insides of the mini muffin pan since the refrigerated dough won't be as buttery as the pate brisee (homemade short crust) that is called for in the recipe.

Sure, you can leave the dough inside your bread machine, from the start until baking as long as you don't mind the crust is thicker and harder.

When baking pies, keep butter as hard and cold as possible to help trap the cold pieces of butter between the layers of dough to create small air pockets and a flaky crust.

Restaurants make their own dough from scratch using a recipe developed by critically - acclaimed Executive Chef Bradford Kent (the «Pizza Whisperer»), which requires a 24 - hour fermentation period to produce his signature light - as - air, crisp crust.

The crust will shrink as it cooks, so be sure to spread the dough all the way to the edges of the pan.

And as of last week, we can add pizza to that list, a collab between Emily from Nourishing Matters and I. Dare I say, Emily's pizza dough recipe may have produced the best whole wheat crust I've ever tasted.

Healthy fats can be great too, though we don't add them, as there is enough fat on the walls of the tin — note that fats in the dough soften the crust.