Sentences with phrase «dough over the pastry»

Roll the butter block into a 1/2 inch thick disk, put the dough block on top and enclose it with the butter block (by pulling the extra butter dough over the pastry dough).

Not exact matches

Sprinkle about 1/2 cup of the chopped nut mixture over the 10th layer of phyllo dough, then top with 3 more sheets of pastry and brush with butter between each sheet, then sprinkle with more nuts.

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

Brush beaten egg over the dough with a pastry brush to create a flaky, golden crust on the outside.

For Dairy - Free and Egg - Free Apple Galette, sliced apples are mixed with cinnamon, brown sugar, and lemon juice, then placed over a dairy - free and egg - free homemade pastry dough and baked.

Using a pastry brush, evenly brush the saffron milk all over the shaped dough.

Brush pastry crust with eggwash and sprinkle the remaining 2 teaspoons of sugar over the dough.

Combine the berries with a bit of cornstarch (to thicken up the juices), sugar, lemon, and salt, then spoon over the ricotta covered pastry dough.

When the dough begins thickening and starts lifting itself from the board, begin incorporating the remaining flour with the pastry scraper by lifting the flour up and over the dough that's beginning to form and cutting it into the dough.

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)

Pierce the dough with a fork and spread the bean mixture evenly over puff pastry, leaving a small border on all sides.

Brush the pastry dough all over with melted butter or olive oil.

Bake until pastry is golden brown all over and sugar is deeply caramelized, 25 — 30 minutes (make sure to bake pastries while dough is still cold).

Place the other piece of puff pastry dough over the top of the breast and crimp the edges of the two pieces of dough together to seal.

The family - owned company specializes in hand - stretched Flatbreads, including the Kontos Pocket-Less Pita ®, Fillo dough, pastries, olives, gyro meats, and Greek yogurts, as well as over 50 varieties of multi-ethnic Flatbreads.

Sprinkle bits of butter over dough and using a pastry blender or your fingertips, work it into the flour until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas.

And remember that, like with any pastry dough, you need to work quickly and over a cool surface.

Used the pastry blender to combine the flour and chilled butter pieces, then poured the flour / butter mixture over the egg / cream / cheese / apple mixture and used a dough whisk to mix until just incorporated.

Equally impressive, I've just discovered, is Gluten - Free Artisan Bread in Five Minutes a Day, the fifth in the series, a book not only filled with 90 gluten - free bread recipes but also a wealth of information on gluten - free flours and ingredients as well as on gluten sensitivity, wheat allergies, and celiac disease.If you are unfamiliar with the ABin5 series, Jeff Hertzberg (a doctor) and Zoe Francois (a pastry chef) created a method for mixing a large vat of dough, storing it in the refrigerator, and baking off portions of the dough over the course of 10 days.

You can make smaller puffs or larger ones, or even roll out a pastry dough as you would for a galette, and just tuck up and over the pastry edges, leaving the centre open; cut into large pie - shaped wedges and serve.