Sentences with phrase «left edge of the dough»

Fold the left edge of the dough to the right, covering half of the butter.

Not exact matches

Distribute the filling across two thirds of the strudel dough, leaving at least 1 cm around the edges free.

Spoon in the filling — there will probably be a little bit of filling left over; let it cool and stick it in the fridge for feasting on the following day — and place the remaining dough on top, pinching around the edges with your fingers to seal the lid.

Brush the dough with the remaining tablespoon of butter, leaving a half inch border along the top edge.

Spread the tomato sauce on the dough, leaving about 1 / 2 - inch of the dough at the edges.

Place the tomato mixture in the center of the dough, leaving about 2 inches on the edges.

Spoon the apple pie filling on to the middle of the pie dough leaving about 3 inches of empty space from the edges of the dough.

Scrape out all the cream cheese filling into the center and spread it around, leaving about 1 1/2 ″ of naked dough all around the edge.

Using well - floured fingers, flatten the dough into a round about 4 - inches in diameter, working from the inside out and leaving the center of the dough much thicker than the edges.

Melt the remaining 2 tbsp of butter and spread it over the dough, leaving a 1» perimeter around the edge.

Trim the dough flush with the edge of the pan, or leave the edges uneven for a more rustic look.

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.

Spread cranberry sauce over surface of the dough, leaving about at least a 1/2 inch border around the edges.

Brush with butter, leaving about 1/2 inch on 1 of the long edges of each rectangle of dough without butter.

(I cup my left hand a little and use the outside edge of my right to sort of «pinch» the dough all the way around)

Drizzle the maple syrup over the dough but don't go all the way to the edge, leave about 2 ″ of space for the syrup to expand while forming the loaf.

When I was sure it was a good time to flip (golden crunchy looking edges rising off of the pan) I did so, and to my dismay I was left with what appeared to be a done ring around the pancake with raw dough in the middle.

Place a small triangle of dough in each muffin cup, lightly pressing down to bottom of cup but leaving a little hanging over the edges.

Spoon about a 1/2 a cup or so of the curry mixture onto each quadrant of dough, leaving a 1 cm edge all around.

Using kitchen shears, trim the overhanging dough, leaving about an inch of excess (from the edge of the pan).

Trim the edges leaving about 1 / 2 - inch of dough overhanging the sides.

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)

Use a fork to lightly puncture the surface of the dough several times throughout the middle (leave space around the edges).

Spoon the pear mixture in the middle of the dough leaving a one and half inch boarder from the edge of the dough.

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.

When the pizza dough is set, remove the foil and scatter the tomatoes on top of the dough, leaving the edge of the crust exposed.

Mound filling in center of dough, making sure to scoop up all the sugar and cornstarch in bowl, and spread out, leaving a 2» border around edges.

Working in batches of 6, with the short tapered end of the husks facing away from you, spread 1/4 cup of the masa dough in the center of each husk into an ⅛ - inch - thick rectangle, leaving 1/2 - inch between the masa and the edges of the husk.

Place a row of the meat filling along the longer edge of the rolled out pastry dough, leaving a 1 - inch border.

To form the braid: Starting at the edge of the filling, make parallel horizontal cuts in the dough at 1» intervals down both sides, leaving a 1» border at the top and bottom.

Cover dough with mortadella (overlapping the slices slightly is okay), leaving a 1/4» border of dough around edges.

Trim shaggy edges that hang over the edge of the pan, if you want to, but it looks kind of cool and rustic with the extra dough scraps, so you can leave it and it'll be totally fine.

The spiced fruit filling is simply mounded into the center of the pastry dough, then the pastry edges are gathered and folded around the filling leaving the top exposed.

Trim edges of dough with kitchen shears to even out, leaving at least a 1 1/2» overhang; brush edge with half of egg wash.

Trim edges of dough with kitchen shears to even out, leaving at least a 2» overhang (or, you can leave untrimmed if you want a rustic look); brush edge with half of egg wash.

Trim the edges of the dough, leaving a 3/4 inch overhang, and then tuck that overhang underneath itself.

Spoon the sauce on top and spread evenly, leaving a 1 - inch border around the edge of the dough.

Arrange the fruit filling on top of the dough, leaving about 2.5 cm (1 inch) around the edge to fold up.

With a rubber spatula or your fingers, spread the soft butter over the surface of the dough, leaving a 3 / 4 - inch border around the edges.

Add filling and spread out over half of the dough leaving at least 2 inches from the edge.

Drape the long strip of pizza dough inside the pan, lining the sides and leaving the extra 1 / 2 - inch hanging over the edge.

6 Place one ‑ sixth of the filling in the middle of each oval, leaving a 1 - inch border around the edge, then pull the dough up around the edges to partially cover the filling, pleating the edge.