Sentences with phrase «folding over your crust»

I did add a light dusting of cinnamon over the apples before folding over the crust.

So, if I'm going to have a crust, I want a thick, folded over crust like you'll find in a galette.

Not exact matches

Fold excess crust over filling, leaving an exposed area of filling in the center for steam to escape.

Fold in whipped topping and spread evenly over pretzel crust.

Now take the left over bottom crust (overhang) and fold it over into the top crust making a decent size top crust.

Probably a silly question, but... am I supposed to brush the glaze onto the folded - over part of the crust, or only onto the fruit?

The crust folded over the entire outer ring of apples, leaving just a small circle in the middle, which made it look a bit more like a giant danish.

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

Fold in the pecans and immediately pour over the crust.

After cutting the pastry crust into squares and topping with filling, they are folded over diagonally to make gorgeous pasties (aka turnovers or hand pies).

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).

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'm having trouble with the pie crust folding over without cracking and breaking.

Use a thin spatula slid under the crust to release it from the parchment and fold it over.

Fold in the whole hazelnuts with a spatula and scoop the mixture out over the crust base and leave in the fridge to firm up for around 4 hours or more.

10) Fold the rest of the original strips back on themselves, and add another strip of crust over these.

Fold over one side of the crust to meet the opposite side (creating a «half moon» or turnover).

Perhaps the chocolate is in the crust, or folded into a mousse that forms a thick blanket over the strawberry filling, or a drizzle on top a strawberry compote.

Place dough on a greased pizza plan (folding crust over if it exceeds the size of the pan) and set aside.

Gently fold edges of pie crust over outer edge of apple filling to form a thick crust.

Fold the crust edge up and over the vegetables, working your way around in a circle and pleating the crust as necessary.

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)

8) Sprinkle some brown sugar over the the folded part of the crust 9) Place the galette with the parchement paper on a baking tray or a cast iron skillet, and bake for 20 -25 minutes or until the edges of the crust are golden brown.

You don't need a tart pan for this double - fruit dessert because the crust is simply folded up over the peaches and nectarines before baking.

Like any galette, make sure to leave enough room on the crust to be able to fold it over to enclose the filling.

Fold the edges of the crust over the filling, leaving the filling in the center visible.

Using your thumb and index finger fold small sections of dough over to form a raised crust.

Using offset spatula, spread crème fraîche over crust to folded edge.

To become an expert crimper, all you have to do is tear off any ragged edges and fold the bottom crust over the top.

I was afraid it would be too small with the sides folded over, so I prepared the filling according to the recipe than spooned it in to a store bought pie crust in a pie pan.

Place fruit in the middle of the crust and gently fold over the edges until all edges are folded over.

sift 3 cups of flour in a bowl add 1 cup of shortning and 1tsp of salt work together with hands in a bowl until somewhat mixed — not completely mixed... make a volcano like mound and pour 1/2 cup of VERY COLD WATER slowing fold and pull together until in a ball — DO NOT KNEED OR OVER MIX - it should be still crumbly... more crumble = more flaky crust.

fold the top crust over the bottom crust and than use your fingers to crimp those pretty V shapes!