Not exact matches
It's all topped with a
butter - crumb topping that bakes up
over the exposed fruit
center and makes for one more incredible textural layer on what is good to the last crumb.
Sprinkle 1 / 6th of the remaining
butter in the
center, and fold in one of the edges
over it.
Gently squeeze the ball of dough edges back
over the top, covering the peanut
butter in the
center.
Wrap the edges of the dough
over the
butter so they meet in the
center.
Then brush
butter on yet another phyllo sheet, but this time, when you transfer it to the pan, arrange the
butter side up slightly off -
center so that the long side of dough comes up and
over side of pan, leaving a 2» overhang.
Spread the
butter block evenly
over the
center and right thirds of the dough.
Place a chocolate or «peanut
butter» ball in the
center and pour chocolate shell
over, allowing it to fill up the sides and cover the bottom.
Place a chocolate or «peanut
butter» ball in the
center and pour chocolate shell
over, allowing it to fill up the sides and cover the bottom.
Eugenia Kim beanie, R13 coat, Essie polish, BCBG Max Azria dress, Stila eyeshadow trio, KORRES lip
butter, Maison Martin Margiela fold -
over clutch, Sergio Rossi boots Inspired by the lovely BCBG Max Azria FW»13 collection that graced the runway at the Lincoln
Center just yesterday.