Sentences with phrase «edge of the dough round»

Each slit should be about an inch apart on the outer edge of the dough round, for a total of about 32 slits.

Brush the edge of a dough round with cool water to make a damp band about 1/2 inch wide all the way around.

Brush the egg - water mixture around the edges of each dough round.

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.

Stretch the edges of the dough toward the middle of the round, and pinch it together so it seals.

Nudge and tuck in the edges of the dough to make it round.

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).

On a 14 inch square piece of parchment paper, flour the top of the first piece of dough and, using a rolling pin, roll into a 12 inch round, rolling it thinner toward the center and thicker along the edge to create a crust.

Scoop heaping Tablespoons (I just use a Tablespoon scoop and make sure the dough is rounded over the edge, the size of ping pong ball.)

Using well - floured fingers, flatten the dough into a round about 4 - inches in diameter, working from the inside out and leaving the center of the dough much thicker than the edges.

Take a round bowl and place on top of rolled out dough, cut around the edges to make them round.

Moisten the edges of the pie crust by dipping your fingers in a little cold water and spreading it around the dough round.

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.

Assemble the pizza Spread the bean mixture evenly on top of the dough round, to within 1/2 inch of the edges.

Press one of the rounds of dough into the bottom of the pan, pressing it out towards the edges the best you can.

With lightly floured hands, pull the edges of the dough into the centre to form it into a round or oval shape (depending on the shape of the pot you're using).

Transfer a round of dough to pie dish; lift up edges to allow dough to slump down into dish.

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

- Place 2nd piece of parchment paper on top of dough and roll out with pin until the crust touches the edge of the paper on all four sides (or close to it)- Remove top parchment paper (save it for next time)- Use your finger to push a crust up around the dough and round it out a bit - Apply sauce and toppings.

Moisten the edges of the pie crust by dipping your fingers in a little cold water and spreading it around the dough round.

Starting about 1/2 inch from the outer edges of the round of dough, arrange the apple wedges in concentric circles on top, pushing them gently into the dough.

4 On 6 of the dough rounds, pipe a ring of the chard filling about 1⁄2 inch from the edge.