Sentences with phrase «long edges of the dough»

Starting with he long edge of dough, roll up each rectangle jelly - roll fashion, tucking in any fruit or nuts that fall out along the way.

Then, with the long edge of the dough facing you, you fold one third of the dough into the middle and then the remaining third over from the other side.

Then trim the long edges of the dough with a sharp knife or pizza wheel.

Starting at the long edge of the dough furthest from your body, roll the dough tightly toward yourself until you have one long cylinder.

Start at the long edge of the dough closest to you and roll / wrap the dough around the potato mixture tightly to shape your roll (like a long horizontal tube) and continue rolling the dough around itself until you have wrapped it a few times.

Not exact matches

Spoon the remaining pastry cream onto the rectangle so it covers the entire surface of the dough except for a 1 - inch strip at a long edge.

Fold long sides of dough over filling; press edges to seal.

3 Shape the loaf: On a lightly floured work surface, pat the dough into an oval shape approximately 9 inches long with the long side of the oval parallel to the edge of the work surface.

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

When the dough is properly sliced and rolled (start with a long edge), none of the pinwheels fall over during baking.

Brush the long edge, as well as between each spoonful of filling, with water, then fold the other side of the dough over the top.

If desired, roll thin long pieces of the dough to create a «pie crust» around the edges of the dish.

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

Place one triangle of yufka dough on a work surface with the longer edge facing you, and brush with milk generously.

Roll dough, from the longest edge of the rectangle into one long sausage.

Starting one inch from the short edge and two inches from the long edge closest to you, pipe teaspoon - sized mounds of squash mixture (in the full recipe here) down the length of the dough, spacing them 3/4 inch apart.

Using pasta cutter or pizza cutter, trim long side of dough farthest from you about 1/2» from mounds, then trim short ends to create tidy edges all around.

Since the dough is a bit craggy / wet before it chills, I found it easier to shape it into more of a long thin rectangle first, wrapped that in plastic, and then rolled the edges smooth once it was wrapped.

From one of the longer edges, roll up the dough into a tight sausage shape.

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