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.
Wrap
the edges of the dough over the butter so they meet in the center.
Fold
edges of dough over tomatoes to partially cover.
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
the edge of the dough over the apples.
Gently fold
the edges of the dough over the blueberries, overlapping the dough slightly and gently pressing it together to create folds.
Fold
edges of dough over filling, tucking and overlapping slightly as needed.
Fold
the edges of the dough over each of the apple piles.
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.