Sentences with phrase «edges of dough from»

Unfold the edges of the dough from the lip of the cake pan.

Crimp edges by pressing the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside.

Crimping Edges: To crimp edges of pie, press the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside.

Not exact matches

Move it so that the end of the dough is on the edge of the pie plate and slowly unwrap the dough from around the rolling pin.

Adjust an oven rack to the lower - middle position and hat the oven to 375 degrees F. Remove the dough - lined pie plate from the freeze, press a doubled 12 - inch piece of heavy - duty foil inside the pie shell, and fold the edges of the foil to shield the fluted edge; distribute 2 cups ceramic or metal pie weights over the foil.

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).

Start from the outside edge of the skillet, and place the cut out pie dough shapes in a circular pattern, working toward the center.

Spoon the apple pie filling on to the middle of the pie dough leaving about 3 inches of empty space from the edges of the dough.

Remove dutch oven from oven, and lift the dough out using the edges of the parchment paper and allow the bread to cool 30 minutes before slicing.

Turn the dough: Facing your dough, grab the edge of the dough farthest from you, pull it up and toward you and tuck it down over the edge of the dough closest to you.

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.

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.

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.

Starting at the long edge of the dough furthest from your body, roll the dough tightly toward yourself until you have one long cylinder.

Roll down top edge of dough, using thumbs to push dough down and away from you.

Using kitchen shears, trim the overhanging dough, leaving about an inch of excess (from the edge of the 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.

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)

Spoon the pear mixture in the middle of the dough leaving a one and half inch boarder from the edge of the dough.

Working in batches of 6, with the short tapered end of the husks facing away from you, spread 1/4 cup of the masa dough in the center of each husk into an ⅛ - inch - thick rectangle, leaving 1/2 - inch between the masa and the edges of the husk.

Peel off the top layer of plastic wrap from the dough and invert it onto the parchment - lined baking sheet (trim the edges of the dough slightly for a cleaner look).

Place a tube - like amount (1 — 1 1/2 «diameter) of the potato mixture filling about a 1/2 inch from the edge of the rolled dough closest to you along the length of the dough.

Starting from one side, use a bench scraper to lift edge of dough, stretching it up and out of the bowl at least 12» and shaking back and forth to encourage lengthening, then fold back onto itself.

Fold edges under and crimp all the way around, making sure dough extends to the outer edge of the lip of the pie dish (this will create a shelf for the dough to sit on, preventing it from sliding back into dish).

Roll dough, from the longest edge of the rectangle into one long sausage.

Starting one inch from the short edge and two inches from the long edge closest to you, pipe teaspoon - sized mounds of squash mixture (in the full recipe here) down the length of the dough, spacing them 3/4 inch apart.

Using pasta cutter or pizza cutter, trim long side of dough farthest from you about 1/2» from mounds, then trim short ends to create tidy edges all around.

After you have removed the dough from the bowl, gently stretch and fold the edges toward the center to gently deflate some of the air.

With the mixer running start adding the flour, one cup at a time until the dough comes together and pulls away from the edges of the bowl.

From one of the longer edges, roll up the dough into a tight sausage shape.

Add the slices of low - fat mozzarella along the rim of the dough about 3/4» from the edge.

Add filling and spread out over half of the dough leaving at least 2 inches from the edge.

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.