Sentences with phrase «edges of pastry with»

Lightly sprinkle the edges of the pastry with Turbinado sugar.

Brush the edges of the pastry with egg, then lay the second sheet of pastry on top.

Brush the edges of the pastry with egg mixture then carefully wrap around the steak and seal tightly.

Brush edges of pastries with egg wash.

Brush the edge of the pastry with egg wash, then fold in half to make a half - moon shape.

Not exact matches

Lightly brush all four of the edges of each pastry square with water.

Crack the egg into a small bowl and mix it up a bit with a pastry brush, then brush a little around the edges of each square.

Gently fold the edges of the pastry up and over the sides of the filling, smooth any tears that appear and brush the pastry with the milk.

With a small paring knife, cut a scalloped petal pattern around the edge of the puff pastry to create a circle with a total of six or seven petWith a small paring knife, cut a scalloped petal pattern around the edge of the puff pastry to create a circle with a total of six or seven petwith a total of six or seven petals.

I use leftover cooked greens for sort of a quick spanakopita — dock some puff pastry, add a layer of greens, sprinkle with some parmesan, top with another sheet of docked puff pastry, seal the edges and bake for about 20 minutes or so at 400F.

With a pastry cutter, pizza cutter or very sharp knife, even the edges of the rectangle.

I liked cutting puff pastry (2 pieces per shape — reversing on of the shapes) and spreading a tiny bit of cranberry jelly in the middle — wet the edges and top with the second (reversed shape) to «glue» them together — the little cranberry «puffs» were delicious and looked beautiful.

With a piece of paper towel wipe the edge of the pie dish with a little milk so the pastry will stWith a piece of paper towel wipe the edge of the pie dish with a little milk so the pastry will stwith a little milk so the pastry will stick.

With a long edge of the strudel closest to you gently roll the pastry up lengthways like a Swiss roll.

Put the prepared pastry sheet over the pie dish and press firmly around the edge of the pastry so it sticks to the dish and seals all the way around it then trim any excess pastry away with a knife.

Brush the edges of the pastry squares with the egg mixture.

Brush the top pastry and the edges with a bit of egg white and sprinkle with sugar.

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.

Sausage Potato Turnovers: Working with one square of puff pastry at a time, brush the edges of the puff pastry with egg wash.

With a sharp knife or pizza wheel, trim the four edges of the puff pastry.

Next, trim the edges of the crust with a pastry wheel or a knife.

2 and a half sheets of filo pastry, with the 2 larger ones cut in the middle along the longer edge, so you end up with 5 halves.

Spread a thin layer of frosting on top of the cake, then pipe a dam of peanut butter frosting around the edge of the cake layer using a pastry bag fitted with a large round piping tip.

Dip your fingers into the bowl of water (or use a pastry brush) and line the edges of your wrapper with water.

With your fingers, firmly press the edges of the top and bottom pastry together.

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)

Cover filling with remaining pastry; crimp edges of bottom and top crust together to seal.

Dust a flat surface with flour, roll pie crust out to 1/8 inch thick, and cut into 4 - inch circles (or larger, if you prefer) with a pastry cutter or edge of a glass.

Place another puff pastry square on top, brush some reserved egg mixture on edges of dough and seal with fork.

Roll out the larger disc of pastry into an 11 - inch circle and place in a 9 - inch tart pan with removable bottom; trim edges.

Roll out the pastry to about 5 mm in thickness, dampen the edge of your pie dish with water, milk or a mix of beaten egg and milk and line the edge with a strip of pastry.

Pile the filling ingredients into the middle of the pastry disc and then sit the other pastry circle on top of the filling, crimping the edges with your forefinger and a knife to make an attractive pattern

Add 1 - 2 tablespoons of filling to the right side of the center of each pastry rectangle, and using your finger, brush the edges of each rectangle with a little water.

Brush rim of pie dish with a little milk, then drape pastry over, pressing the edges firmly onto the rim of the dish.

Lay 1 sheet of puff pastry on a damp baking sheet with the long edge facing you.

Lastly fold up the exposed edges of dough to create a crust, then use a pastry brush to coat the crust with the beaten egg.

Cut around edge of skillet with a knife or spatula to loosen pastry.

Cut around edge of skillet with a metal spatula to loosen the pastry.

You can decorate the edges of the cake with any leftover whipped cream, using a pastry bag and decorative tip, and then sprinkle with chopped dark chocolate and almonds if you'd like.

To assemble — place about 4 - 5 banana slices in each pastry well, top with about 3 - 4 tablespoons of banana pudding, add pineapple and strawberries around edge

Situated on Boston Avenue at the edge of the Tufts campus, The Danish Pastry House is sunny and welcoming, with an ample number of tables (decently spaced to accommodate strollers), as well as some bar (as in sandwich bar) seating.

Use a pastry brush to lightly coat the edges of the galette with the egg wash (this makes it shiny and golden; if you have egg or milk allergies it won't change the flavor if you leave these out).

Wet a pastry brush slightly with water, and just lightly wet the outer edges of the bottom piece of your pie.

Brush the edges of the puff pastry with the egg wash and press against the side of the casserole dish, then cut slits in the pastry to allow steam to escape.

Caro's work had become emphatically vertical with the Veduggio series of 1972 - 73, using large, soft - edged, pastry - like steel offcuts he found in Italy, and also emphatically natural and earthy because he varnished them to keep the rust rather than clothing them in paint.

Paint the outer round edge of the puff pastry with egg wash.

With the remaining pastry, pat to form the side crust nearly to the top edge of the pan, overlapping slightly the cooked pastry.

With the remaining pastry, pat it to form a side crust nearly to the top edge of pan, overlapping slightly the cooked pastry.

Paint the outside 1/2 ″ edge of the uncooked pastry all around with egg wash, and sprinkle the inside with dry breadcrumbs to receive any moisture; position the salmon rouladen on the frozen pastry and bake in preheated hot oven, 375 - 400 degrees for maybe 15 minutes.