Sentences with phrase «inch sheet of parchment»

Not exact matches

Using a small ice - cream scoop or a tablespoon, drop 2 - inch mounds of dough onto sheet pans lined with parchment paper.

Roll one piece of dough out between two sheets of unbleached parchment paper a square that is about 8 - inches all around, and about 1 / 4 - inch thick.

Cut a sheet of parchment paper into a 13 - inch by 30 - inch rectangle.

Cut one of the fennel bulb halves into 1 / 2 - inch - thick wedges, and place on a parchment paper - lined baking sheet.

Roll out the dough between two sheets of parchment paper, until it is about 1/8 inch thick.

Arrange the chilled dough a minimum of 4 inches apart on parchment - or Silpat - lined sheet pans.

Repeat, keeping at least one inch between circles, on both sheets of parchment, until you have 24 circles.

Remove the top sheet of parchment paper and use a 3 - inch cookie cutter to cut out clean rounds from each of the 12 pieces of dough.

Line an 8x8 inch square cake pan by criss - crossing two sheets of parchment paper, being sure to cover all sides.

Line a baking sheet with parchment paper and take small handfuls of the crab cake mixture, forming them into patties, around an inch thick or so

Place the dough between two sheets of parchment paper and roll out into a disk about 12 inches wide and 1/8 inch thick.

Spread the mixture onto a 10 X 15 baking sheet or jelly roll pan lined with parchment paper, leaving a 1/2 inch space from the sides of the pan.

Roll in Dixie Crystals sugar and place a couple of inches apart on a parchment - lined baking sheet.

Preheat the oven to 350 degrees Fahrenheit and line the bottom of a 10x15 inch, rimmed quarter sheet pan with parchment paper.

Preheat oven to 350 F. Scoop a tablespoon of dough at a time and roll into small balls, placing them about 3 inches apart on a parchment - or Silpat - lined baking sheet.

salt 60 gr melted butter 70 ml water For the Butter block: mix together the soft butter and the flour and form into a ball, in between two sheets of plastic or parchment paper, roll into a disk 3/4 inch thick.

and pipe 3 / 4 - inch rounds 1 inch apart on a parchment lined baking sheet, dragging the pastry tip to the side of the rounds rather than forming peaks.

Transfer the ball of dough onto a picee or parchment or wax paper, cover with another sheet of parchment paper, and flatten to 1/4 inch thickness with a rolling pin.

Preheat oven to 250 degrees F and trace 3 6 - inch circles on a piece of parchment lining a baking sheet.

Place the first ball of dough between two sheets of unbleached parchment paper, and roll into a rectangle about 1 / 8 - inch thick (about the thickness of a nickel).

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).

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

Transfer the dough to a sheet of parchment and roll it into a log that is approximately 2 inches in diameter.

Roll one inch pieces of dough into ball, make a thumbprint, place on prepared (parchment / silpat) baking sheet.

Line the bottom and sides of an 8 - inch straight - sided square metal baking pan with 2 long sheets of crisscrossed parchment.

6 Take small spoonfuls of the dough and roll into one inch sized balls and place onto a baking sheet lined with parchment paper.

Line the bottom of a 13x18x1 - inch sheet pan with parchment and grease the bottom and sides with a little avocado oil.

Place that disk between two sheets of parchment paper and roll it out to a thickness of about 1/8 of an inch.

Grease an 8 - inch x 8 - inch baking sheet, line with crisscrossed sheets of unbleached parchment paper, both sheets long enough to overhang the sides of the pan and greased in between.

Scoop a spoonful of batter on to your parchment lined baking sheet spreading it around until a thin 1/8 -1 / 4 inch thick circle is formed (or any wonky shape will do) about 4 inches around.

Lightly coat a quarter sheet or 13x9 - inch pan or glass baking dish with cooking spray, and line with parchment paper, leaving 1 inch of overhang on long sides.

Simply place the mixture in an even layer in a parchment - lined 9 - inch by 13 - inch baking sheet, lay another sheet of parchment paper on top, and then another quarter sheet pan on top of that.

2) Using your hands, form the dough into a thick square or rectangular block 3) Place the dough between two sheets of parchment paper and roll it out with a rolling pin until it is about 1/4 cm (1/8 inch) thick.

Roll each piece of dough between two sheets of parchment paper to 1⁄4 - inch thickness.

Drop by rounded tablespoons onto parchment lined baking sheets, leaving about 2 inches of space between them.

Working with one portion of dough at a time, roll 1 / 4 - inch thick between two large sheets of parchment paper.

Remove the batter from the refrigerator and place small mounds (about a heaping tablespoon) of the batter onto the parchment - lined baking sheet, spacing several inches apart.

Spread out the fries on the two parchment lined baking sheets with at least 1/2 inch of space around each one.

Remove the Macaroon batter from the refrigerator and place small mounds (about a heaping tablespoon) of the batter on the parchment - lined baking sheet, spacing several inches apart.

Turn the dough out onto the surface, cover with a sheet of parchment, and roll out with a rolling pin to 1/3 to 1/2 inch thick.

Place on parchment paper lined baking sheets, with about 2 - inches of space between dough balls.

Cover with a second sheet of parchment and roll between the two sheets of parchment paper to a 12x9 - inch rectangle.

About 15 minutes before you want to laminate the dough, take a sheet of parchment paper and draw a 10 x 7 inch (25 x 18 cm) rectangle on the paper.

If using cookie sheets shape dough into 1 inch balls and arrange 2 inches apart on parchment lined cookie sheets and press down slightly so that tops of flat.

Place a piece of dough between two sheets of parchment paper and roll out until slightly less than 1/4 inch thick

Scoop twelve 1 1/2 - inch balls of the batter onto a parchment paper - lined baking sheet and bake, rotating the pan halfway through, until the cookies are golden around the edges, about 10 minutes.

Pat the parsley dough into a 7 - x 5 - inch rectangle on large sheet of parchment paper.

Spread with a spatula to 1/4 inch thickness on a baking sheet lined with one piece of parchment paper.

Line a baking sheet with a silicone mat or parchment paper then slice the cookies on the scant side of 1/4 - inch (1/2 cm) thick.

Tie the strips into loose knots and place on a parchment - lined sheet pan leaving 2 inches of space on all sides.