Not exact matches
Roll out the balls
on a
floured board into thin rounds about 4
inches across.
On a
floured board, roll out the puff pastry to a 12 -
inch square.
It just wants to spread out until it's an
inch high disk
on the cutting
board, waiting in the
flour for the pan to heat up.
On a floured cutting board, lay out the puff pastry and cut into 2 1/2 to 3 inch squares and lay on a cookie sheet lined with parchment pape
On a
floured cutting
board, lay out the puff pastry and cut into 2 1/2 to 3
inch squares and lay
on a cookie sheet lined with parchment pape
on a cookie sheet lined with parchment paper.
By hand: Mound the
flour on a
board or other surface and create a well in the center, pushing the
flour to all sides to make a ring with sides about 1
inch wide.
On a large cutting
board dusted with
flour, roll each ball of dough into a 7 - 8
inch freeform flatbread.
On a well -
floured board, roll one round out to a 1/4 -
inch thickness.
Roll each half
on board until lightly coated with
flour; form into a 1 / 2 -
inch thick and 4 -
inch wide log.
On a
floured board, roll the dough pieces into a round that is about 1/8 of an
inch thick.
Roll out the dough
on a
floured board into a very thin layer about 15
inches in diameter.
On a lightly
floured board, roll into 2 circles, approximately 1/2 to 3/4
inch thick.
Divide the dough into two pieces and roll out one piece
on a lightly
floured board or parchment paper into a 10 -
inch circle.
3
On a
floured board, roll out each section of dough to 1 / 8 -
inch thickness and cut into desired shapes with cookie cutters.
Roll each disk out to a 5 - to 6 -
inch circle
on a pastry cloth or lightly
floured board with a cloth - covered rolling pin or between 2 sheets of heavy - duty plastic wrap.