Sentences with phrase «filling over your dough»

Spread filling over dough, reserving 1/2 cup and leaving a 1 - inch border.

Drizzle coconut oil for filling over dough and sprinkle with sugar and cinnamon.

Spread the cinnamon - sugar filling over the dough, leaving about a 1» boarder on the side furthest from you.

Pour the fruit filling over dough.

Spread crawfish filling over dough making sure to leave a 1 - inch boarder.

Spread on the filling over dough surface.

Evenly spread sesame filling over the dough.

Moisten the edges with water and spread the cherry filling over the dough, leaving a border around.

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.

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 bottom third of the dough over the filling, and fold the top 1/3 of the dough over the folded dough.

** Example: Place your left hand under the pie dough under the wax paper and grab the left side of the wax paper with your right hand and flip it over onto the filling.

Brush the top (to you) 2/3 of the dough with vegetable oil, and spread 1 portion of the filling (1/3) over the oil.

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.

Meanwhile while the dough rests in the refrigerator start to prepare the filling, in a medium sized pot add the butter and melt over low heat, then add the brown sugar, apples and cinnamon, stir to combine and continue to cook on low to low medium heat for approximately 10 - 15 minutes stirring often, then add the cornstarch, stir to combine and continue to cook for approximately 3 - 5 minutes till thickened (will still be a little runny), remove from heat.

Empanadas are made by folding dough over a stuffing filled with meat, cheese, or other ingredients.

Fold dough over filling, and pinch seams to seal.

Fold the dough over, and press around filling to seal.

Spread the filling in an even layer over the round of puff pastry dough, leaving the outer 1 - inch of the circle bare.

Fold dough over filling.

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).

I had enough left over dough and filling to make 2 small tartlettes to bake along side the 11 ″ for myself and husband to taste test the goods before the potluck.

If I make the dough and filling the night before, would you recommend refrigeration or just put a towel over it and set it in a clean area of the kitchen?

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.

Fold into a triangle shape by starting with the end containing the spinach filling, fold one corner of the dough over the spinach mixture to the opposite side of the strip to form a triangle.

With wet hands, smooth the surface of the dough until it fills the pan just over half way.

To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough.

Fold the plain dough halves over the filling, forming half circles.

Carefully fold over the dough to enclose the filling and pinch to seal.

Reserve the scraps of dough that are left over from making the cuts (to use for a «patch» or «dough extension» when folding the crust over the filling in the top middle section of the heart).

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

Drop balls of dough over the tomato filling and brush the dough with milk.

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.

I spread it out over three days — making the dough on day one, filling and rolling on day two, and coating and baking on day three.

Pull the point of the wrapper dough that is towards your belly over the fillings 10.

Fold the dough over the filling to make a half moon and press the edges with a fork to seal.

With well - floured hands, gather the ends of the dough together up and over the filling like an accordion, making your way around until the bun is sealed.

Spread the filling over it, reaching all the way to the ends, then fold the dough toward you, lengthwise, making a long, skinny rectangle about 8 - by - 20 inches.

Drop this dough by teaspoonful over filling, gently pushing dough below surface.

The disk of dough is rolled out, rolled over the rolling pin, centered in the pie plate and the blueberry filling is added.

Brush the visible pie dough with milk and sprinkle the remaining 2 tablespoons of sugar evenly over the dough and the filling.

Hamantaschen is like the cookie version of a galette, with sugar dough rolled and cut into circles, then folded over whatever filling you happen to come up with.

You may use a cookie cutter to cut shapes in the dough before laying it over the top of the filling.

Stromboli is somehow similar to a calzone, a pizza or bread dough rolled over various fillings and baked.

Roll out remaining disk of dough the same as the first and lay over filling.

Pour in the custard filling, and fold the overhanging dough over the custard so it lays flat on top.

It tended to crack more when folding over the filling and when rolling out; I think the original whole root dough tends to have more of a glutenous texture in this instance.

Take the pointed end of the crescent dough and bring it up over the filling, pushing slightly underneath to seal.

I have been looking all over for a recipe for bread machine dough for jelly filled baked donuts.....

5Fold over the dough onto itself covering the filling.