Sentences with phrase «edge of dough with»

Brush the edge of the dough with the cream.

Brush edge of dough with half of egg wash, then using parchment, carefully transfer remaining round of dough to pie, placing over filling.

Wet edge of dough with milk and cover with another dough circle.

Brush the lower edges of the dough with egg wash.

To fill the pies, lightly brush the edges of the dough with egg wash, place about 1 teaspoon of Sour Cherries in the center.

Then trim the long edges of the dough with a sharp knife or pizza wheel.

Paint the edges of the dough with water, add about 2 tablespoons of cherry filling and fold over the top.

Moisten the edges of the dough with water and place about 2 tsp of filling in each ravioli.

Brush the edges of the dough with the beaten egg and sprinkle with 2 tablespoons of the sugar.

Brush edges of dough with egg wash.

Trim edges of dough with kitchen shears to even out, leaving at least a 1 1/2» overhang; brush edge with half of egg wash.

Trim edges of dough with kitchen shears to even out, leaving at least a 2» overhang (or, you can leave untrimmed if you want a rustic look); brush edge with half of egg wash.

Brush the edges of the dough with the egg.

Brush top edges of dough with egg white, and sprinkle with turbinado sugar.

Brush the edges of the dough with egg wash.

Not exact matches

«Fold overhang under, and crimp edges: With thumb and index finger of one hand, gently press dough against index finger of other hand.

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.

Brush the edges of the pie dough with a bit of water.

Brush egg wash on edge of dough circles, fold in half, and seal the edges with a fork.

Crimp the edge of the crust by pinching the dough with your index fingers the same time you push the dough between your index fingers with your thumbs.

Halfway though drying, slide the parchment briefly back onto the counter, and cut the disc into 1.5 ″ wide strips with the flat edge of a large metal dough scraper (which will cut the dough nicely but not the parchment), and then cut the strips crosswise, and resume drying / baking.

Fit into bottom of pan and tuck edges in so that dough fits flat, brushing with sage butter as you go.

The raw dough was like soft play dough and very easy to manipulate with only a bit of cracking on the edges (I easily moulded this back into shaped with my fingers).

Starting with he long edge of dough, roll up each rectangle jelly - roll fashion, tucking in any fruit or nuts that fall out along the way.

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).

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.

Brush the outside edges of each bowl with the egg wash, then place the dough on top.

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)

Be careful not to press too hard around the edges, and keep the corners even as you roll out the dough by squaring them with the side of the rolling pin or your hands.

Brush the dough with the remaining tablespoon of butter, leaving a half inch border along the top edge.

If you're having trouble sealing the dough and getting it to stick together, wet your finger with a bit of water and run it around the edge of the square before folding — this will help it stick together.

The easiest way to do this is to tuck the edges of the dough underneath itself, continuing to tuck until it naturally gathers into a ball with a nice taut surface.

Working with 1 piece of dough at a time (keep remaining pieces covered), form into rough ball by stretching dough around your thumbs and pinching edges together so that top is smooth.

At that point, I'd switch to a pastry blender or the edge of a spoon to mix in the dry flour — there you want the mass of dough to be broken up into small bits with the flour in between.

3 Shape the loaf: On a lightly floured work surface, pat the dough into an oval shape approximately 9 inches long with the long side of the oval parallel to the edge of the work surface.

Roll the dough up jelly roll style, seal the edges and cut some vents on top, OR cut 1/2 inch strips on the sides of the dough with a pizza cutter, then alternatively criss cross one strip of dough from each side to make a pattern, folding the edges over on the top and bottom of the stromboli.

Trim the dough flush with the edge of the pan, or leave the edges uneven for a more rustic look.

I ended up letting dough drip off the edge of a mixing spoon into the water then baking when all done with cheese then putting sauted onions on top.

Then, with the long edge of the dough facing you, you fold one third of the dough into the middle and then the remaining third over from the other side.

A buttery dough with just a bit of sugar gets pressed into the bottom of a 9 - inch square pan, then baked until the edges brown and pull away from the pan, about 15 minutes.

Brush with butter, leaving about 1/2 inch on 1 of the long edges of each rectangle of dough without butter.

Spread dough to edges of pan and smooth top of buns gently with a dampened spatula.

When I was sure it was a good time to flip (golden crunchy looking edges rising off of the pan) I did so, and to my dismay I was left with what appeared to be a done ring around the pancake with raw dough in the middle.

Try to press the edges together and seal with the bottom portion of dough if possible.

Set the dough on top, short edge facing you, and sprinkle with another 1/4 of the sugar.

Fold each piece of dough over, either into a triangle or rectangular shape, and seal the edges by crimping with the tines of a fork.

With the palms of your hands rotate the ball of dough on your surface to create surface tension and to seal the edges of the dough completely.

Fill each with a rounded tablespoon of the filling, fold the dough over to cover the filling, seal the edges tightly, and form into a bullet shape.

Tuck overhanging dough under so that folded edge is flush with rim of pan.

Transfer into the tart pan, trim the edges, and poke the bottom of the pan with a fork several dozen times to prevent the dough from rising while baking.