Sentences with phrase «for flaky doughs»

Not exact matches

For me, it's a foolproof way to ensure flaky, buttery crust with dough that hasn't been overworked.

Meaning, enough flaky, tender crust for each bite of filling without feeling shortchanged, or burdened by heavy dough.

The recipes are more diverse than I'd imagine, beginning with thirteen recipes for doughs and pastries: Cornmeal Pie Dough; Tender Buttermilk Biscuit Crust; Yeasted Butter Pastry; and Flaky & Sturdy Hand Pie Pastry, just to name a few.

Since the tart filling is nutty, I opted for a flaky butter dough.

Flaky gluten - free pie dough wrapped around sautéed kale, roasted sweet potatoes, and oodles of cheese makes a spectacular vegetarian main dish (or side dish, or appetizer) for any holiday table.

I remember, ages ago now, when my father took me to Redondo Beach Pier... and there was this one food stand that sold these flaky dough pastries... the same kind of flaky dough used for baklava... but it was with ground beef... so tasty good delicious... and I'm thinking this puff pastry would be awesome to make that!!!

Ingredients For the crust: I used Serious Eats flaky pie dough recipe!

ingredients FILLING: 1 tablespoon olive oil 1/2 pound ground beef 3 cloves garlic (peeled, minced) 1/2 teaspoon dried thyme 1/2 teaspoon paprika Kosher salt and freshly ground black pepper (to taste) ONION SAUCE: 1 tablespoon olive oil 1/2 cup yellow onion (peeled, small dice) 1/2 cup dill pickle chips (minced) 1/2 cup yellow mustard TO BUILD: all - purpose flour (for dusting) 1 pound store - bought pizza dough (room temperature) olive oil (for brushing) 1/2 cup cheddar cheese (shredded) 1/2 cup Hidden Valley ® Jalapeno Bancon Ranch flaky sea salt

I believe her two main tips for a deliciously flaky crust are: don't overmix your dough, and be sure to chill your dough for 20 - 30 minutes!

Brush lightly with the egg wash and bake for 20 - 25 minutes until the pastry dough is well browned and flaky.

Treated like puff pastry, the dough for these buttery pastries is rolled and folded several times to create multiple flaky layers.

I bought ready - made flaky dough and I'm really happy with how the pasties turned out, without having to add cream, more eggs (apart from the one used for eggwash), adding a lot of extra baking time and unhealthy fat (like other recipes suggest).

Ingredients 1 ball pizza dough Olive oil Kosher salt 10 ounces grated mozzarella cheese (I used a mix of part - skim and whole milk) 3/4 pound asparagus, tough ends trimmed Freshly ground black pepper Parmesan cheese, for grating and shaving 1 1/2 ripe California Avocados, peel and pit removed Juice of 1/2 lemon plus 1 teaspoon, divided 2 cups (1 1/2 ounces) baby arugula Flaky sea salt, for finishing Instructions Preheat an oven to 500 °F, and set an oven rack in the lowest possible position.

The typical vessels for cream pie consist of 1) a flaky pie dough or 2) a graham cracker crust.I love a flaky pie dough more than anything, but it really ought to be eaten at room temperature.

ingredients TOPPINGS: 4 tablespoons olive oil (divided) 1/2 pound sweet Italian sausage (casings removed) 1 yellow onion (peeled, finely diced) 1 cup cremini mushrooms (thinly sliced) 1 cup sliced pepperoni Kosher salt and freshly ground pepper (to taste) GARLIC BUTTER: 1/2 cup unsalted butter (melted) 6 cloves garlic (peeled, minced) PIZZA ROLLS: 4 pounds store - bought pizza dough (divided) 1 (12 - ounce) jar store - bought marinara sauce (divided, plus extra for serving) 1 16 - ounce package low - moisture mozzarella cheese (cut into 1 / 4 - inch cubes) 1 recipe garlic butter prepared toppings 2 tablespoons dried Italian oregano flaky sea salt (to taste) cooking spray (for greasing)

Once the dough has been rolled out before baking, be sure to allow the dough to rise to at least double in size for the flakiest and light results.

Italian sausages wrapped in flaky pastry dough make for a quick dinner that still looks impressive.

They explain the roll wheat gluten plays in crust formation and outline a method for mixing the dough to get a flaky crust everytime.