Sentences with phrase «inch circle of dough»

To assemble the layers, place one 10 - inch circle of dough onto a sheet of parchment paper.

Not exact matches

Gently press down the dough with the back of a spoon to spread to 2 inch circles.

On a lightly floured work surface, roll out one of the dough disks into an 11 - inch diameter circle about 1 / 8 - inch - thick.

After 20 minutes, dip your fingers in olive oil and press and stretch each ball of dough into an 8 to 9 - inch circle shape.

Rolled out pastry into one large circle, mounded strawberries coated with the sugar, salt and cornstarch combo in the center of the dough leaving about an inch or a little more and pulled them toward the center.

Doing your best to form a circle, roll out the dough so it extends about about 1/2 an inch farther than the circumference of the pie pan you're using (this amount of the dough works best for a 9 inch pan, 9.5 inches at most).

Roll one disk of pie dough into a circle roughly 12 - inches in diameter.

Using a cookie cutter or the rim of a drinking glass, cut dough into 3 - inch circles.

Roll out your dough to about 1/2 inch thick and cut it into 3 1/2 inch circles (I used the top of a glass for this, you can also use a biscuit cutter).

Using a rolling pin, roll each ball of dough into a 7 - inch diameter circle.

Chilled dough spread into (0.5 cm or quarter of inch) thick circle in prepared pan.

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

Trace the outline of a 10 - inch springform or tube pan onto parchment paper, cut out the circle, and use it as a guide when rolling out the dough.

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).

Roll the second disk of dough on a floured work surface to a 12 - inch circle about ⅛ - inch thick.

Remove one disk of dough from the refrigerator and roll it out on a floured work surface to a 12 - inch circle about ⅛ - inch thick.

Working with one piece of dough at a time (and leaving the others in the refrigerator) roll it into a thin circle 8 1/2 to 9 inches in diameter on a lightly floured work surface.

Using a 2 - inch round cookie cutter, cut 24 circles of dough, rerolling as necessary.

Roll the smaller piece of dough on a lightly floured surface into a 12 - inch circle about 1/4 inch thick.

Then roll each piece of dough out into a 7 - 8 inch circle.

Using your fingers or the heel of your hand, stretch the dough into a circle of about 1 / 4 - inch thickness.

Using kitchen scissors, make cuts along outside of circle, in 2 - inch intervals, cutting 2/3 of the way through the dough.

On a floured surface, roll out 1 ball of dough into a circle about 1/8 inch thick.

Use a 3 - inch biscuit cutter to cut out circles of dough, then use a lid from a plastic soda or water bottle (about 1 1/8 - inch diameter) to cut the holes.

Roll the rest of the dough into a ~ 11 inch circle.

The dough is cut into 4 1/2 - inch circles before being being filled with a combination of blueberries, a bit of sugar, cinnamon, salt, cornstarch, and lime.

Use a floured 4 1/2 - inch round cutter * to cut circles out of the dough.

Using a 3 1/2 inch biscuit cutter (or large can) cut out circles of dough.

On a lightly floured surface, roll 1 disk of dough into a 11 to 12 - inch circle (about 1 / 8 - inch thick), and place in a 9 - inch pie plate.

Beginning in the center of the ball and working your way to the edges, use your fingertips and palms to gently press the dough into a circle about 8 1/2 inches in diameter, leaving a slightly raised 1 / 4 - inch wide rim.

Roll out the dough again into a circle of approximately 6 or 7 inches in diameter, dusting a little flour.

Press the dough into a circle about 3 -4-inches in diameter and about 1/4 to 1/3 of an inch thick.

While the dough is chilling, preheat the oven to 425 ° and make a foil ring cover: Tear a 12 - inch piece of aluminum foil and use a pair of scissors to cut the center into a circle.

You want your dough circle to be big enough to cover the bottom of your pie plate, and to cover the outside edge at least a half an inch.

Take one of the pieces of dough from the fridge and roll out on a lightly floured work surface to form a 9 1/2 - inch / 24 - cm circle, about 1/8 inch / 3 mm thick.

Add some parchment paper to a flat surface, sprinkle with all - purpose flour, add the ball of dough on top and start rolling it out, you want a thickness of about 1/8 of an inch, try to shape the dough into a rectangle instead of a circle, then cut into 4 evenly sized pieces

To make the calzones, press out each piece of dough to 1 / 4 - inch thick on a greased baking sheet into two large circles (about 10 - 11 inches around).

1) In a medium - sized bowl, mix almond meal, tapioca flour and coconut flour together 2) Add coconut oil, milk, egg to the dry ingredients and mix until well - combined, then use your tapioca - floured hands to shape the dough into a ball 3) Pre-heat oven to 400 deg Fahrenheit (200 deg Cel) 4) Mix the fresh sliced strawberries with the sugar, and let them sit for 10 — 15 minutes 5) Place the ball of dough on a piece of tapioca - floured parchment paper, and flatten it into a circle by using a tapioca - floured rolling pin until dough is about 1/4 inch thick.

Scoop the dough onto a large sheet of parchment paper, cover with another piece of parchment, squish the dough down into a 1/2 inch thick circle, and place in the fridge to chill for about 30 minutes.

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)

Take about 1/3 cup of dough and use your palms to flatten into a 1/2 - inch thick circle.

Carefully pile the filling in the middle of the dough circle leaving a 2 inch circle all around.

On parchment paper, roll portions of dough into circles about 1/4 inch thick.

Arrange the apples in a large circle on top of the dough, overlapping and leaving about 1 - inch of space around the edge of the dough.

Take one portion of dough and gently flatten it to about a 5 - inch diameter circle.

Above: Place a piece of parchment paper on top of the dough, and roll it out into a circle using a rolling pin, to about 1 / 8 - inch thick.

Place however many 4 1/2 - inch tart pans will fit on dough and, with a small paring knife, cut out circles around them, allowing enough width to fit in sides of pans.

On a lightly cocoa floured (using cocoa powder with a touch of flour will guarantee the cookies are not white when baking) surface roll out the dough into a 1/4 inch thick circle.

Turn the dough out onto a sheet of plastic wrap and pat into a 1 - inch - thick circle.

Place the dough on a sheet of parchment or wax paper and roll into a 12 - to 13 - inch circle, dusting the top with a little flour, as needed.