Sentences with phrase «edges of dough over»

Fold the edges of the dough over each of the apple piles.

Fold edges of dough over filling, tucking and overlapping slightly as needed.

Gently fold the edges of the dough over the blueberries, overlapping the dough slightly and gently pressing it together to create folds.

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)

Fold edges of dough over tomatoes to partially cover.

Wrap the edges of the dough over the butter so they meet in the center.

It is traditionally prepared by folding the edges of the dough over the top of the jam / marmalade filling, creating a more «rough» look, rather than a uniform, circular shape.

Fold the edge of the dough over the apples.

10 Fold the edge of the dough over the tomatoes.

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.

Take one edge of the plastic wrap and fold it over the dough.

Seal the edges of the top layer onto the the dough over which it is folded.

Fold over the edges like you're folding a letter, then pat the folded dough out into another rectangle; repeat twice more for a total of 3 folds.

If you are feeling adventurous you can put one hand under the pie dough still on the wax paper, hold one edge of the wax paper so that the top arm crosses over your bottom arm and flip the pie dough over top of the filling and bottom dough.

Press the edges of the two layers of dough together and fold them over to seal.

(I didn't need to add extra flour because you work so much in when you flour your surface) I just suggest chilling the dough properly so that your house shapes keep the right form, and then trimming the edges when they're warm our of the over so the icing adheres better.

When the dough is just barely over the edges of the pan, remove the towel (of course!)

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).

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).

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.

Arrange ham slices evenly over dough to within 1/2 inch of edges.

Fold over outer edges of dough to create raised pizza crust.

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.

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.)

Fold long sides of dough over filling; press edges to seal.

Pick up the edges of the crust using a spatula and fold over the filling, making pleats in the dough as necessary (it's okay if the dough cracks a little as you fold it); the filling will not be completely covered.

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.

Roll out the dough large enough to hang over the edges of your pie pan.

Gently squeeze the ball of dough edges back over the top, covering the peanut butter in the center.

Melt the remaining 2 tbsp of butter and spread it over the dough, leaving a 1» perimeter around the edge.

6) Fold the edges of the dough in over the fruit, pleating the edges as you work your way around to form a free - form tart that is roughly 9 inches in diameter.

Sprinkle baking powder over center of dough, then gather edges of dough and pinch to seal in baking powder.

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.

Use your hands to spread about 1 tablespoon of olive oil all over the dough, especially the edges.

Pinch the two edges of dough together and trim off any that hangs over the lip of the plate by more than 1 inch.

Spread cranberry sauce over surface of the dough, leaving about at least a 1/2 inch border around the edges.

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.

Drizzle the maple syrup over the dough but don't go all the way to the edge, leave about 2 ″ of space for the syrup to expand while forming the loaf.

Fold the opposite end of the dough over the filling, and pinch together the edges well until there is a good seal.

(Make sure it does not overflow, there should still be enough space so that the two edges of the corn husk can fold over and cover the dough completely.)

Place a small triangle of dough in each muffin cup, lightly pressing down to bottom of cup but leaving a little hanging over the edges.

Arrange 1 rectangle of dough in the prepared baking dish, allowing any excess dough to hang over the edge.

Pile the filling in the middle of the dough and fold the edges over the fruit.

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.

Drape other half of the dough circle up and over the filling, and pinch edges together to seal the dough.

Whisk together the yolk and cream and brush all over the edges of the dough.

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.

Again, take the top edge of the dough and fold it over to the edge of the dough and seal.

If the dough won't stay, try stretching it out a bit so more of the dough hangs over the edge.