Sentences with phrase «dough over filling»

Top with 3 tablespoons of shredded cheese; fold dough over filling and press edges together with a fork to seal.

Divide filling among dough rounds; gather dough over filling to form a ball, pinching seam to seal.

Drop clumps of dough over filling; sprinkle with remaining 2 Tbsp.

Fold the dough over the filling, fluting it every few inches to ensure no fruit leakage (brush the underside of the flute with cold water if they're not sticking together.)

Stretch dough over the filling and press edges together.

Fold dough over filling to make half - moon shape.

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

Place a thin line of apple filling one inch from the bottom roll the dough over the filling and continue rolling to seal in the filling.

Brush a little water around the edge of the circle, fold the dough over the filling and seal the seam with your fingers.

Fold the dough over the filling and press it closed with your fingers.

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 the remaining dough over the filling, making sure that the two ends overlap where the egg wash is brushed.

Fold the opposite end of the dough over the filling, and pinch together the edges well until there is a good seal.

Fold the dough over the filling to make a half moon and press the edges with a fork to seal.

Fold long sides of dough over filling; press edges to seal.

Fold dough over filling.

Fold dough over filling, and pinch seams to seal.

Fold the bottom third of the dough over the filling, and fold the top 1/3 of the dough over the folded dough.

Place the circles of dough over the filled ramekins and press down to seal, making sure to pull the dough over the edge of the ramekin.

Not exact matches

I unrolled the paper - thin dough into the pie pan, where it barely peeked over the edges, filled it with the apple mixture, wrestled again with the second round of pâte brisée, and then finally draped the «lid» 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.

** Example: Place your left hand under the pie dough under the wax paper and grab the left side of the wax paper with your right hand and flip it over onto the filling.

Brush the top (to you) 2/3 of the dough with vegetable oil, and spread 1 portion of the filling (1/3) over the oil.

If you are feeling adventurous you can put one hand under the pie dough still on the wax paper, hold one edge of the wax paper so that the top arm crosses over your bottom arm and flip the pie dough over top of the filling and bottom dough.

Meanwhile while the dough rests in the refrigerator start to prepare the filling, in a medium sized pot add the butter and melt over low heat, then add the brown sugar, apples and cinnamon, stir to combine and continue to cook on low to low medium heat for approximately 10 - 15 minutes stirring often, then add the cornstarch, stir to combine and continue to cook for approximately 3 - 5 minutes till thickened (will still be a little runny), remove from heat.

Empanadas are made by folding dough over a stuffing filled with meat, cheese, or other ingredients.

Fold the dough over, and press around filling to seal.

Spread the filling in an even layer over the round of puff pastry dough, leaving the outer 1 - inch of the circle bare.

Remove dough from the fridge and roll dough out on a floured flat surface to 1/8 inch (2 mm) cut with a round cookie cutter approximately 28 circles (2 1/4 inch / 6 cm size), place 14 circles on a parchment paper lined cookie sheet, place a heaping teaspoon of apple filling on each circle, gently spread the filling, be sure not to go over the edge, cover with another circle and close the edges with a fork (I lightly wet my fingers and closed the edges).

I had enough left over dough and filling to make 2 small tartlettes to bake along side the 11 ″ for myself and husband to taste test the goods before the potluck.

If I make the dough and filling the night before, would you recommend refrigeration or just put a towel over it and set it in a clean area of the kitchen?

Spoon in the filling — there will probably be a little bit of filling left over; let it cool and stick it in the fridge for feasting on the following day — and place the remaining dough on top, pinching around the edges with your fingers to seal the lid.

Fold into a triangle shape by starting with the end containing the spinach filling, fold one corner of the dough over the spinach mixture to the opposite side of the strip to form a triangle.

With wet hands, smooth the surface of the dough until it fills the pan just over half way.

To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough.

Fold the plain dough halves over the filling, forming half circles.

Carefully fold over the dough to enclose the filling and pinch to seal.

Reserve the scraps of dough that are left over from making the cuts (to use for a «patch» or «dough extension» when folding the crust over the filling in the top middle section of the heart).

Drop balls of dough over the tomato filling and brush the dough with milk.

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.

I spread it out over three days — making the dough on day one, filling and rolling on day two, and coating and baking on day three.

Pull the point of the wrapper dough that is towards your belly over the fillings 10.

With well - floured hands, gather the ends of the dough together up and over the filling like an accordion, making your way around until the bun is sealed.

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.

Drop this dough by teaspoonful over filling, gently pushing dough below surface.

The disk of dough is rolled out, rolled over the rolling pin, centered in the pie plate and the blueberry filling is added.

Brush the visible pie dough with milk and sprinkle the remaining 2 tablespoons of sugar evenly over the dough and the filling.

Hamantaschen is like the cookie version of a galette, with sugar dough rolled and cut into circles, then folded over whatever filling you happen to come up with.

You may use a cookie cutter to cut shapes in the dough before laying it over the top of the filling.

Stromboli is somehow similar to a calzone, a pizza or bread dough rolled over various fillings and baked.