Sentences with phrase «inch circle out»

Cut 6 - inch circles out of each of the portions of almond paste.

Not exact matches

The hole in the tuque was admittedly gaping — a two - inch circle ripped out of the side of the knitted hat.

When you're ready to roll out the crust, on a well - floured work surface, gently roll out the pie crust into about an 11 - inch circle.

Dust the work surface with flour and roll out the dough to make 12 - 13 inch circle, transfer it in 9 inch pie dish, fold the edges and crimp with your finger.

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

Pat out into a circle about 1/2 inch thick.

Cut out circles approximately 5 - 6 inches in diameter (I used the rim of a 5 1/2 inch diameter round bowl to cut out circles).

Roll dough out into about a 12 - inch circle.

Prepare two 9 inch pans or three 8 inch pans by greasing with cooking spray and a circle of parchment paper on the bottom of each pan will insure that the cake will come out.

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.

Next, take the other pie crust and roll it out to a 12 - inch circle.

Remove one of the pie crusts from its package and using a rolling pin, roll it out gently to form a 12 - inch circle.

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).

Take the dough disks out and roll one out to a 14 - inch diameter circle.

Transfer the dough to a lightly floured surface and roll out into a 15 - inch circle, moving the dough in a circular fashion each time you make a pass or two with the rolling pin so it doesn't stick.

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).

On a lightly floured surface, roll out the pie crust dough to an 11 - inch circle.

Working on a floured work surface, roll the pizza dough out into about a 12 - inch round circle.

Roll out unto a circle big enough to fill a 9 inch glass pie plate.

Roll out the dough on a lightly floured surface into a 12 inch circle.

Preheat the oven to 350 degrees F. Roll out the dough between the plastic wrap sheets into a 12 - inch circle.

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 out pizza dough into a 12 - inch circle, about 1 / 4 - inch thick, on lightly floured waxed paper.

I did twelve, which rolled out to about six inch circles for meat pies.

When time is up, roll out the dough into four 10 - inch circles.

Roll the dough out into a 10 - inch circle (or larger / smaller depending on how thick you want the crust).

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.

Roll each ball out gently to form two circles about 1/4 inch thick.

Roll out the dough on a well - floured surface until it forms a large circle about ⅛ inch thick.

Roll out each disk to 3/4 inch circles.

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

On a lightly floured work surface, roll out the dough into a 1 / 2 - inch thick, 10 - inch circle.

On a lightly floured surface, roll out each empanada wrapper into a 7 - inch circle.

After this roll out the dough till its about half an inch thick and cut out circles using a cookie cutter or a big mug.

Dust your work surface with gluten - free flour and roll dough out evenly into a circle at least 1 inch larger than your pie pan.

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

Scoop out 2 heaping tablespoons of the chicken mixture and flatten into a 2 - inch circle in your hand.

Roll out into a 12 - inch circle.

If you don't want to use a pie pan for this recipe, roll out your dough into a large circle (about 11 - 12 inches) then place it on a baking sheet.

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 out top crust to at least a 12 - inch circle and place it on top of mounded fruit filling.

On a lightly floured work surface, roll out the dough into a large circle about 1/8 inch (3 mm) thick.

Turn out biscuit dough and with lightly floured hands pat dough into a 7 - inch circle, about 1/2 inch thick.

Roll the dough out into about 6 - inch circle, it may not be perfect circle (as you can see in the photo).

Cut out 4 dough circles with 2 - inch cutter.

3) While still on the parchment, roll out the flaky pie dough into an approximately 10 - inch circle.

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

On a lightly floured surface, roll out the pie dough to roughly a 14 - inch circle.

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