Sentences with phrase «out of each puff pastry»

Cut a circle out of your puff pastry that is slightly larger than the pan.

Not exact matches

On a floured surface, roll out the first sheet of puff pastry until it is quite thin, about 12x12».

The hardest part of this recipe is to remember to take the puff pastry out of the freezer so it has time to thaw before you want to use it.

Using a cookie cutter, cut out twelve circles from each sheet of puff pastry.

Lay out the square of puff pastry onto a lightly floured board.

Roll out the second half of the puff pastry and cut a circle the same size as the bottom.

Roll out 1 piece of puff pastry into a large rectangle.

Using a plate or bowl approximately 8» / 20 cm in diameter and a very sharp knife, cut out a circle of puff pastry.

Roll out puff pastry to 1 / 4 - inch thickness, overlapping the two sheets of puff pastry as necessary.

Place thawed puff pastry on a large piece of parchment and roll out into a larger rectangle.

The puff pastry crusts of these tasty turnovers get a quick sugar glaze when they come out of the oven.

Lay the rolled out puff pastry dough in the prepared tart pan (a shallow pie dish works well too) and trim the edges using the edge of a rolling pin rolled across the top.

Roll out the puff pastry on a floured surface and lay it over the top of the dish.

The butter in puff pastry presents a bit of a challenge: you want it to be cold so it stays solid and doesn't melt into the dough, but you also need it to be pliable so it can be rolled out without breaking into pieces.

Crack an egg into the cut out circle of each pastry rectangle and place skillets onto the baking sheet (circles of puff pastry should still be on the tray).

Roll out each square of puff pastry so that it will be large enough to wrap around steak and vegetable filling.

Cut leaves out of extra puff pastry and glue it to the squares with egg.

You can use them to top off pot pies or make fruit filled hand pies or fake out danishes for breakfast or make puff pastry tarts topped with all sorts of delicious ingredients for appetizers.

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Roll out the puff pastry onto a floured surface until it is about 80 cm long and is about the thickness of a 50p coin.

On a lightly floured piece of parchment paper, roll out the puff pastry into a 10 × 14 - inch rectangle.

Spread out the sheet of Puff Pastry.

-- Roll out the puff pastry onto a baking sheet, it's best taken out of the fridge a few minutes before baking, and lightly score an inner margin inside the edge of the puff pastry, the edge should then puff up nicely.

Roll both pieces of the puff pastry dough out onto a lightly floured board, just enough to fit in a 9x13 inch pan.

Place puff pastry on a lightly floured surface, and roll out until just wide enough for three rows of sliced pears.

Spread the brown sugar out on a cutting board, and add a 3 inch piece of the puff pastry.

From - scratch puff pastry is usually out of reach of the home cook, but this technique (made with simply grated butter, flour and water) is an easy cheat.

Do ahead: - Take the puff pastry out of the freezer at least 30 minutes before!

Roll out puff pastry on a lightly floured surface just to smooth any creases (if box has 2 sheets of pastry, stack and gently roll out to adhere).

If your package contains a single 16x10» sheet of puff pastry, halve it crosswise and roll out one half on a lightly floured surface until rectangle is 1/4» — ⅛» thick; save remaining half for another use.

Working with one puff pastry sheet at a time (leave the second one in the refrigerator until using it) roll out the pastry to a size of 9 - inches by 12 - inches.

Whether you buy ready made pastry cases, or spend a little time cutting out little circles of puff pastry, brushing them with butter and baking them in a muffin tin (easy peasy), you're left with a hardy vessel ready to be filled with all manner of things that can be made ahead of time: simple prawn cocktail, easy guacamole, maybe topped with a little bacon and sour cream, goat's cheese with tomato salsa and basil... all these are easy and quick.

I was thrilled with how they turned out; the flaky goodness of the puff pastry combined with the gooey apple filling was just wonderful.

On a cutting board, smooth out the sheet of puff pastry.

Lightly flour the parchment paper (I actually used icing sugar instead of flour), then roll out the puff pastry to loosely form a circle shape.

On a lightly floured surface roll out one sheet of puff pastry so that it is one large piece - about 10 - 12 inches long.