Working with the 15 - inch side, fold 1/3 of
the dough over the center 5 inches.
Now fold the right side of
the dough over the center to create a brochure looking dough package.
Position
the dough over the center of the pan and tuck the edges of the dough down inside the edges of the pan.
Not exact matches
Pour the apple mixture
over the
center cream cheese area of the
dough.
You'll then begin bringing the strips of
dough slices
over the top of the
center of the apples, folding each side
over the top of the next.
Sprinkle the almond meal
over the the
center of the crostata
dough.
Place the
dough in the
center of the preheated oven and bake until very pale golden all
over, about 12 minutes.
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).
Then I tuck the apples (or whatever I'm adding) down the
center and fold the
dough over the addition.
Gather the edges of the disk tightly into the
center, then flip the ball
over and rotate it on the countertop while using the edges of your hands to tuck the edges of the
dough underneath.
Gently squeeze the ball of
dough edges back
over the top, covering the peanut butter in the
center.
The disk of
dough is rolled out, rolled
over the rolling pin,
centered in the pie plate and the blueberry filling is added.
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).
Sprinkle baking powder
over center of
dough, then gather edges of
dough and pinch to seal in baking powder.
Wrap the edges of the
dough over the butter so they meet in the
center.
Taking one corner at a time, fold
over the top of the ground beef, and pinching together the
dough in the
center.
Lift the
dough by the exposed paper or plastic and flip it
over and
center it
over the tart pan as best you can, then remove the paper or plastic.
Cook each round of
dough in a heavy - bottom cast iron (or nonstick) skillet
over medium - high heat for 20 seconds on one side (pressing the tortilla gently in the
center with a wide spatula as it cooks), flip and cook for 10 seconds on the other side.
Gently fold the
dough on the edges back
over the apricots, pleating the edges as you go, leaving the
center exposed.
Take your final stack of filo
dough, with the triangular guides and hollowed out
centers, and place it in the baking dish
over the previously set layers.
Try plopping little bits of
dough all
over the pan instead of in the
center and pressing outward.
This Thin Mint recipe is so decadent with a cookie
dough center and chocolate minty cookie crumbles on top layered
over a tasty graham cracker crust.
Starting at the top, fold the
dough over toward the
center.
You'd have to be sure that the jelly was really in the very
center of the
dough, though, or it could end up all
over the air fryer.
Fold
over the edges of the
dough towards the
center to create a rim around the tart.
This Thin Mint Cookie Pie is so decadent with a cookie
dough center and chocolate minty cookie crumbles on top layered
over a tasty graham cracker crust.
Working with one
dough at a time, gather the ends toward the
center, flip it
over, and then roll into a ball using the palm of your hand.
Place the ball of
dough in the
center of a large piece of parchment paper with an additional piece of paper
over top.
Carefully flip the
dough over a 9 1/2 - inch deep - dish pie pan, making sure the
dough is
centered, and then remove the parchment paper.
Fold the
dough edges
over the filling pleating it loosely and leaving the galette open in the
center.
Flip the filled
dough over so the seam is on the bottom, and using a knife, make a 6 - inch long cut into the
center.
Place the
dough in a lightly greased medium - sized bowl, cover the bowl, and let the
dough rise for 90 minutes, gently deflating it, folding the edges into the
center, and turning it
over after 45 minutes.
Orange Cheesecake Bread has a hint of cinnamon in the
dough and a sweet, rich cream cheese
center any cheesecake fan is going to go nuts
over!
Once you grab the
dough at 6 o'clock, pull toward the
center and grab 12 o'clock to flip the
dough back
over so the seam side is now down.
Carefully roll the
dough circle up onto the rolling pin and unroll it
over an ungreased 10 - inch tart pan with a removable bottom,
centering the
dough and pressing it firmly into the bottom and sides of the pan.
Then brush butter on yet another phyllo sheet, but this time, when you transfer it to the pan, arrange the butter side up slightly off -
center so that the long side of
dough comes up and
over side of pan, leaving a 2» overhang.
Spread the butter block evenly
over the
center and right thirds of the
dough.
With the 18 inch end of the rectangle, turn 1/3 of the
dough over on top of itself towards the
center, repeat with the other side, you should have 3 layers of
dough.
Make a well in the
center of the
dough ball and pour in the oil; fold the
dough over the oil and knead again until well mixed, about 5 minutes.
You are going to fold the
dough like a letter — fold the bottom 1/3 up
over the
center 1/3.
Use a fork to prick the
dough all
over, cover with parchment paper and fill with pie weights or dried beans then bake the crust for 25 - 30 minutes until the edges are golden brown and the
center is dry and not doughy.
Once cooled, take a sharp pairing knife and cut out a hole in the
center of each doughnut, just in case the
dough baked
over.
Center the circle
over the cake pan and gently tuck the eduge of the
dough into the pan, working your way around it as though you were making a bed.
Tightly arrange cherries
over dough, mounding them slightly higher in the
center.
Transfer disk to pie plate by rolling
dough around rolling pin and unrolling
over 9 1/2 - inch pie plate or by folding
dough in quarters, then placing
dough point in
center of pie plate and unfolding.
If braiding, spread mustard sauce
over center of
dough lengthwise.