Sprinkle the rice
flour over the filling mixture, stirring to coat.
Not exact matches
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).
Beyond rye
flour - one of the best blueberry pies I've ever made was based on a Cooks Illustrated recipe which used grated apple in the
filling to provide a natural pectin - it really kept the
filling from falling all
over the place.
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.
I used the left
over filling on top of
flour tortillas that I crisped in pan.
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)
If you
fill it with
flour over a kitchen scale you will see it has only 125 g of
flour.
⇒ For
Filled Crust: Roll out to just
over 1/4» or so — pull back top sheet of parchment and dust with more arrowroot or cassava
flour if needed and continue to roll.
It's not often that a gluten - free, vegan recipe can completely win
over every meat eater in the room, but this savory tart does it, thanks to a crunchy chickpea
flour crust, a rich cashew cream
filling and a savory vegetable topping.
On a lightly
floured surface, roll out biscuits until they are thin, about 4 - 5 inches, add about 2 tablespoons
filling to the middle, fold
over and seal with a fork.
Equally impressive, I've just discovered, is Gluten - Free Artisan Bread in Five Minutes a Day, the fifth in the series, a book not only
filled with 90 gluten - free bread recipes but also a wealth of information on gluten - free
flours and ingredients as well as on gluten sensitivity, wheat allergies, and celiac disease.If you are unfamiliar with the ABin5 series, Jeff Hertzberg (a doctor) and Zoe Francois (a pastry chef) created a method for mixing a large vat of dough, storing it in the refrigerator, and baking off portions of the dough
over the course of 10 days.