Sentences with phrase «of crust»

The flavor of this crust is awesome!

Bake at 375 ° for 15 minutes or until edges of crust are slightly browned.

This analysis does not include toppings, but each share of the crust will have: 226 Calories; 15g Fat (58.4 % calories from fat); 17g Protein; 7g Carbohydrate; 0g Dietary Fiber; 7g net carbs

The texture, flavor, and sweetness of the custard was spot on, and the consistency of the crust was perfectly pie - like.

The only change I'd make is to use less crust in the recipe, as I'm a weirdo and not a big fan of crust, but everyone else in the family loved it.

8) Sprinkle some brown sugar over the the folded part of the crust 9) Place the galette with the parchement paper on a baking tray or a cast iron skillet, and bake for 20 -25 minutes or until the edges of the crust are golden brown.

Crimp the edges of the crust and cut vents in the top to allow steam to escape.

Note: this is to prevent the edges of the crust from slumping.

My only problem has been that each time the outter part of the crust cooks perfectly, but the center always seems to be undercooked.

Brush the bottom surface of the crust generously with the egg white.

Prick the bottom of the crust all over with a fork.

Then after baking, I move a metal spatula around the edges of the crust while it's still hot.

After that, you assemble your sauce, cheese and toppings and close the lid and let it cook until the cheese is melted and the bottom of the crust is just slightly charred.

Pull the old piece of parchment off the top of the crust and transfer it back onto the hot cookie sheet.

In a medium mixing bowl combine the oat flour, oats, coconut sugar, baking powder, salt, cinnamon and coconut oil until you have a sandy mixture.Spoon half of the crust mixture into the bottoms of the muffin tins equally.

I'm having a problem with much of the crust sticking to the pan because I have to bake the pie longer than the given time because the center is not cooked enough.

Brush the edges of the crust with the egg yolk.

With a spoon, gently pat down any areas of the crust that may have puffed up.

In a mixing bowl, combine and mix the rest of the crust ingredients.

Pour the mango filling ingredients into the pan, on top of the crust and smooth out as well.

Spoon the liquid from the bottom of the bowl onto the fruit, but don't use quite all of it — you want to moisten the filling but not to the point that a lot of juice starts running off the edge of the crust.

Put chorizo mixture into the bottom of the crust.

The dilemna when making a Chocolate Pie is what type of crust to use.

Using a pastry brush, brush the top of the crust evenly with the beaten egg (discard any egg not used).

That left me with no chocolate in the recipe, so I drizzled / smeared a layer of chocolate fudge sauce on top of the crust and between the 2 layers of filling.

Transfer the rest of the crust mixture into a 5 ″ springform pan and press to form a crust along the base and a bit up the edges all around.

Once you've unrolled your dough and parchment paper onto a baking sheet, I recommend brushing your pizza dough with a little olive oil and pre-baking it a bit to enhance the flavor, color and crispiness of the crust.

Spoon the pesto into the center of the crust, then spread to within 1 1/2 inches of the crust edge.

Prick the bottom of the crust with the tines of a fork all over.

You want some of that crust to maintain a crisp texture that will hold onto the melting cheese.

Bake until edge of crust is golden, about 20 minutes.

Today I made the edges of my crust shallow.

Spray outer rim of crust with cooking spray; sprinkle crust with remaining 2 teaspoons sugar.

The edges of the crust should almost be burned.

Place the mozzarella cheese on top of the crust.

Probably would add cheese on the top to the second half of the baking process if I did it again, just for a little more of a crust on top.

You are looking for a little bit of a crust around the edges and a creamy colored, slightly translucent center.

I think if you put the cinnamon / sugar on top of the crust crumbles it could be very yummy.

Evenly layer the apples on top of the crust, packing them together as tightly as possible.

I've just recently starting using pâte brisée on a regular basis; the elegant name belies the ease of this crust and my days of even considering pulling a frozen piece of cardboard from the freezer and using it in it's place are over... I thank YOU for that... and so does my family!

(I don't like a lot of crust on my pie, so I purposely didn't let mine hang over the edge.)

Then I slather one side of the toast with a good unsalted butter, making sure that the butter comes right up to the edges of the crust.

When the crust is done, remove from the oven and pour the egg mixture into the crust, spreading the ingredients across but leaving a raised edge of crust all around the outside.

If you think about it, a massive round loaf is probably the most efficient way to bake large quantities of dough: It takes up less space in the oven, has plenty of crust, it can be divided and wrapped up, and finally, if meant to go to a single destination, a single loaf makes sense.

Fold a layer of the crust under at the top of the pie dish and pinch to create the edge of your pie crust.

Besides giving the steak more of a crust, it's easier to get a feel for how much salt I'm using.

Spread goat cheese along the bottom of the crust and then add the pesto, roasted sweet potato, red onion, pears, pumpkin seeds and top with more goat cheese.

Remove the pie weights and foil if using and continue baking crust for additional 5 minutes, until the bottom of the crust looks dry.

Then layer the blueberry / cashew mix first, spreading it evenly on top of the crust.

I used a version of the crust from my Raw Apple Crisp, in Vegan Bowl Attack!