Sentences with phrase «mixture over the dough»

Spread apple mixture over the dough.

Spread corned beef mixture over dough, within 1 ″ from edge.

Brush garlic mixture over dough, going all the way to the edges.

Sprinkle 2 tablespoons of the ice water mixture over the dough.

Spread your cinnamon sugar mixture over your dough and roll into a log.

Spread this magical mixture over the dough — you may not use the entire amount I noted in the recipe.

Leaving a 2 - inch border, spread the chard mixture over the dough, then dollop with the reserved cheese mixture.

Sprinkle brown sugar mixture over dough.

Carefully pour cheese mixture over dough crumbs in the tin, arrange strawberries on the cheese, top with the rest of the crumbs and bake in the oven preheated to 180 °C (356 °F) for about 1 hour 10 minutes.

Spread chard mixture over dough.

Then on a lightly floured just press the dough out so it's sorta flat like, about 1/2 ″ thick or so, then sprinkle about a tablespoon of the sugar mixture over the dough and a handful of currants and then fold the dough over itself so the currants and sugar are enveloped in the dough.

Sprinkle sugar cinnamon mixture over dough.

Spoon half of the apple mixture over the dough.

4 With the pizza dough rolled out and placed on a cornmeal - dusted pizza peel, scatter the rapini mixture over the dough.

Not exact matches

I unrolled the paper - thin dough into the pie pan, where it barely peeked over the edges, filled it with the apple mixture, wrestled again with the second round of pâte brisée, and then finally draped the «lid» over the filling.

O made this bread last night but as a lot of other people have stated below, after nearly 2 hours in the oven it was still raw I followed all the processes step by step and I would say the mixture was firm definitely not runny, so am really confused as t what has gone wrong, I even turned up the oven temperature to over 200 for the last half an hour as was getting a bit desperate............... perhaps ella you may be able to post a picture of the dough just before it goes in the oven so we can see what you mean by firm as that may be where it goes wrong OR should I just try with using less water?

Pour the apple mixture over the center cream cheese area of the dough.

Sprinkle about 1/2 cup of the chopped nut mixture over the 10th layer of phyllo dough, then top with 3 more sheets of pastry and brush with butter between each sheet, then sprinkle with more nuts.

The dough is very sticky, so I'll put it in the freezer to firm up enough to make little lumps, and scatter them over the bananas mixture.

Brush the melted Earth Balance or butter over the dough, and evenly sprinkle the cinnamon mixture over the Earth Balance.

Spread the strawberry mixture evenly over the dough in the pan.

Then sprinkle the water over the mixture and use a fork to incorporate until it is evenly moistened and the dough will hold together when pinched between your fingers.

Mix the brown sugar, cinnamon and salt in a small bowl then sprinkle this mixture all over the buttered dough.

Once the dough is in the tart pan, spread the cheese mixture into the bottom of the pan over the dough.

Fold into a triangle shape by starting with the end containing the spinach filling, fold one corner of the dough over the spinach mixture to the opposite side of the strip to form a triangle.

Add the sugar and lemon zest and mix again, then add the flour mixture, nuts, and rosemary and mix until the dough goes just past the crumbly stage, and begins to really clump together (you don't want to over mix, but under mixing will make the dough seem a bit dry, which can make it difficult to handle).

Spread the pumpkin spice mixture evenly over the dough, leaving a 1/2 inch border.

Take one end of dough and fold over the mixture to the other end of dough.

Pour the peanut butter mixture over the flour mixture and fold them together until combined, try not to over work the dough.

Spread fruit mixture evenly over the dough and then crumble remaining dough on top, covering evenly.

Drizzle the ice water over the flour mixture and pulse just until the dough starts to come together.

Pour the honey butter mixture over the dry ingredients and mix well to make a stiff dough.

Pour the mixture over the dry ingredients in the processor and blend until it comes together in what looks like a sticky dough (if it's too dry, add up to 1 Tbsp / 15 ml water).

Spread oil mixture evenly over dough and sprinkle with cinnamon.

Brush mixture over the top of the risen dough.

Sprinkle the baking soda and salt over the dough mixture.

Add ricotta, lemon, and water to the flour mixture, then mix just until combined (don't over work the dough, it should hold together loosely).

Spread softened butter over dough and then sprinkle with the sugar mixture.

Drizzle it over the flour mixture then use your fingers to combine the dough.

With the motor running, pour the egg mixture over the flour and pulse until the dough forms into a rough ball.

Sprinkle 2/3 cup chocolate mixture evenly over dough and press down gently.

I was careful not to over mix my dough mixture.

Slowly drizzle ice water over the flour mixture a few tablespoons at a time and rub mixture together with your fingers, gently squeezing the liquid into the dough.

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)

Drizzle water over mixture and pulse until dough forms a ball, about 30 seconds.

Use your hands to form the dough into clumps and sprinkle over the blueberry mixture.

Sprinkle about 2 tablespoons cold water over mixture and pulse until dough comes together in clumps.

AND you can omit the glaze if you don't wish to have the added sweetness and just sprinkle a cinnamon / sugar mixture over top of the wet dough prior to baking.

The sweet potato ensures that the dough stays moist, but soft, and the cinnamon mixture is just Autumn all over!

Then use the remaining crust dough mixture to crumble over the top.