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):
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)
Not exact matches
Line 2 large baking
sheets with
parchment paper on top
of the piping guide, and set aside.In the bowl
of a food processor, combine the ground almonds and powdered sugar, and pulse
until completely combined and homogeneous.
Line a baking
sheet with parchement
paper, lay the puff pastry
on it, cover with another
sheet of parchment paper, put a baking
sheet over it and bake at 375
until golden brown.
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On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..
On a lower speed, add eggs one at a time and vanilla
until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly
until just combined, about 45 - 60 seconds — Chop up and mix together all
of your baking and snack ingredients in a small bowl, and fold into batter with a spatula
until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough
on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..
on parchment paper - lined cookie
sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum
of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies
on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..
on cookie
sheets at least 4 ″ apart — Bake 9 - 11 minutes,
until they are golden in color and slightly brown along the edges — Cool the cookies completely
on the sheet pan (or just eat them immediately..
on the
sheet pan (or just eat them immediately...)
Place
on a
parchment paper - lined baking
sheet and broil
on high for 10 minutes
until the tips
of the vegetables are blackened.
Bake for 20 - 25 minutes
on a nonstick or
parchment paper lined rimmed
sheet pan
on the bottom rack
of the oven
until the crust is golden brown.
10) Place the circle
of pizza dough (
on the
parchment paper)
on top
of a pizza pan or round baking
sheet, and bake for at least 15 to 20 minutes
until golden brown and crispy 11) Once crispy, remove pizza crust from oven and spread tomato sauce over, top generously with the caramelized onions and shredded chicken and sprinkle with mozzarella cheese 12) Return pizza to the oven to heat up for 5 minutes and for cheese to melt 13) Once cheese is melted, sprinkle fresh parsley
on top
of the pizza, cut and serve.
Roll out
on a lightly floured
sheet of parchment paper, shifting often
on sheet and dusting with more flour as needed to keep from sticking,
until about 1/8» thick.
Place dough
on a
parchment paper lined cookie
sheet covered in plastic wrap for up to one day OR place in a large pot
of boiling salt water to cook just
until floating about 2 minutes each.
Place the loaf
on a
parchment paper lined baking
sheet, slice a deep X shape
on top
of the loaf and bake it for 30 to 35 minutes or
until the bread feels hallow when tapped and develops a nice golden brown color.
Place another
sheet of parchment paper on top and roll the dough out evenly
until it reaches a ⅛» thickness (or however thick or thin as you would like it).
Place brussels sprouts
on a
parchment paper lined
sheet pan, toss with 1 tbsp
of coconut oil, and roast for 35 - 40 minutes
until crisp
on the outside and tender
on the inside.
Preheat the oven to 200 degrees (fan) Add the spinach to a food processor / high powered blender and allow it to be roughly chopped by the blades Drain and rinse the chickpeas well and then add them in along with the rest
of the ingredients If the mixture is too sticky, add more almond meal and if it's too dry, add more water Line an oven proof dish with
parchment paper Roll the mixture into balls, then place them
on the baking
sheet and (optional) press down
on them to make them flatter Bake in the oven for 20 minutes
until crispy
In a food processor, blend up the oats to make oat flour Mix the oat flour with the rest
of the ingredients
until they are well mixed together Form the batter into balls and place
on a cookie
sheet lined with
parchment paper Feel free to coat them with cocoa or drizzle them with chocolate also!
Place the
parchment - wrapped fish
on a baking
sheet (in case any moisture leaks out
of the
parchment paper as it cooks), and bake at a preheated 400F oven for 10 - 13 minutes, depending
on the thickness
of the fish,
until it is cooked and flakes easily.