Sentences with phrase «over the pastry in»

Using an offset or rubber spatula, spread poppy seed mixture over pastry in an even layer, leaving a 1» border on all sides.

Place the cold cuts over the pastry in layers, alternating between the turkey and pastrami.

Smear garlic mixture over pastry in an even layer, spreading to edges (a small offset spatula is good for this).

Not exact matches

Since 2009, Starbucks has donated over 400,000 packages of Starbucks VIA ® Instant to the USO to distribute to deployed service members, along with thousands of pounds of coffee, K - Cup ® packs, pastries and coffee machines for use in USO centers around the world.

CNN: As sex trade increases around conventions, faith - based groups step up efforts It's 10 p.m. in Charlotte's trendy NoDa district, and a handful of women and one man have hunkered down over French press coffee and pastries.

I admit that my favorite way to eat this caramel flavored spread is from a spoon, but it is also great when poured over ice cream, used as a dip for fruit, spread on bread or even pancakes, poured over popcorn, used as a flavoring in homemade ice cream or yogurt, as a frosting, to sandwich two cookies together (especially in Alfajores), as a layer in Millionaire's Shortbread Bars, or in a Banoffee Pie (takes a pastry shell and fills it with Dulce de Leche, sliced bananas, and whipped cream).

Make a very small snip in the corner of the bag and drizzle icing over pastries.

Put the cream back in the saucepan and cook over medium heat while whisking until a thick pastry cream forms.

To make the pastry cream, place the half - and - half in a large, heavy saucepan over medium heat.

This tart was inspired by Amanda of Food52; we make our respective tarts a bit differently, the biggest difference being my tendency to favor butter over olive oil in pastry cases, but the main idea stays true

Scatter half of the grated cheese in the blind - baked pastry case, top with the flaked salmon and beans, and then pour over the milk - and - egg mix.

You could serve it over turkey breast, use it in turkey and cream cheese sandwiches, or pour it over baked brie in puff pastry.

Lay the chicken strips on a cutting mat and use a silicone pastry brush to coat them with the ranch mixture, Flip them over and do the same for the other side (you could also probably stir the chicken pieces and dip / cheese mixture in a bowl until coated, but I brushed for even coverage).

To make the pastry cream, warm the milk in a medium saucepan over low heat, until bubbles form around the edges.

Finish by bringing the excess pastry over the top of the mash, twisting the ends and laying them on the mash in a haphazard fashion — the little rough bits of pastry will crisp up and look beautiful.

Sprinkle biscuits crumbs all over the surface, then arrange the sliced peaches on the pastry in whichever pattern you like.

Poke and egg wash again: Poke holes all over your pastry pockets with a fork so that they don't burst in the oven.

Spread the filling in an even layer over the round of puff pastry dough, leaving the outer 1 - inch of the circle bare.

Fold corners of puff pastry over the top of the brie, gathering them together at the top in a decorative fashion.

Pipe in pastry cream over the nuts if you want creamy filling.

You may notice the absence of a biscuit base in my pictures, and that's because I had some left over shortcrust pastry so I baked it blind then put the cheesecake mixture on top.

Directions: Place potatoes in a shallow baking dish, lightly oiled or buttered / Mix melted butter and syrup together and drizzle evenly over potatoes, or use a pastry brush and brush each potato with the mixture / Then sprinkle with salt & pepper / Bake covered at 375º for 30 minutes / Remove cover and continue to cook, basting occasionally with juices, until gold brown and tender, another 30 — 40 minutes / Sprinkle with candied nuts if you like / Serve immediately, or place in a clean, ovenproof dish and reheat later.

Press cold pastry over bottom and up sides of a 9 - in.

instead of cutting butter in with a pastry blender or pair of knives, freeze it and then grate it in over your flour etc. with a cheese grater.

Arrange pear slices in layers in the pastry - lined pan, sprinkling the sugar mixture over each layer.

At Andrew Carmellini's veg - focused Little Park in New York City, pastry chef Jennifer Luk crisps soppy brioche with cinnamon sugar and crumbles it over her brioche - infused ice cream to mimic the warming flavors.

Sprinkle some sesame seeds over the middle of the pastry and bake in a 350 degree oven for 30 to 45 minutes or until the pastry is cooked.

To prepare the filling: While the pastry is cooling in the fridge, cook the onions in 2 tbsp olive oil in a stock pot over medium heat for 5 - 7 minutes until soft.

Once I had the right ingredients (I accidentally bought Almond pastry filling the first time... big mistake) they turned out beautifully - and went over wonderfully in my holiday cookie baskets!

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)

Spread the pastry cream in an even layer over the bananas, then pipe the Chantilly in a zigzag pattern over top.

He's accumulated many accolades over the course of his baking career: in 2008, he was named American Culinary Federation's National Pastry Chef of the Year, and in 2013, he was one of Dessert Professional's Top Ten Pastry Chefs in America.

After cooking the filling of this brilliant chicken pot pie in a cast - iron skillet, a layer of puff pastry is draped over the top and baked until golden brown.

Heat 1 teaspoon olive oil in a skillet over medium heat (if possible, brush with a pastry brush).

Keeping these candied pecans on hand also lead to the creation of a baked brie in puff pastry over the weekend.

Lightly brush the pastry in the pan with the melted butter, fold the hanging half over, and brush once again with the butter.

Arrange apples in pastry shell; sprinkle morsels over apples.

Using brown butter in the batter gives these pastries a nutty richness that gets taken over the top with the addition of sliced almonds.

In medieval Germany, long before electricity and marshmallow fluff, they were making cake - like pastries with filling over roaring fires — the ancestors to the whoopie pie.

Among those are two pastry chefs, joining the team that will continue to train over the next few years for a string of competitions that will culminate in the 2020

Over the past 5 to 10 years, there's been a huge increase in the demand for gluten - free products in places ranging from restaurants and specialty pastry shops to our own homes.

While the pastry is baking, cook the greens in a large pan with the olive oil and onions until just wilted (about 5 minutes over medium - low heat).

Cut a sheet of pastry into four squares, dock with the tines of a fork (read: make a bunch of holes), spread a thin layer of crème fraîche in the center, top with kale that's been massaged with olive oil and salt, a slice of ham, and invite everyone you know over for brunch.

No wonder Balkan cooking encompasses dishes as diverse as casseroles slow - cooked in wood - fired ovens, stuffed vegetables, spicy meats grilled over open fires, fish fried in olive oil, yoghurt and cheeses made from sheep and goats» milk, flatbreads and puffy breads, and sweets ranging from flaky filo pastries to elegant cream cakes.

In the tropical heat of midsummer, we chopped cucumbers, potatoes, carrots, onions, and hard - boiled eggs for a cold soup called okroshka; nibbled on homemade meat - and - potato - filled piroshki (little savory pastries); and cooked separate skewers of pork, tomatoes, and new potatoes over chunks of charcoal.

Over 23 years» of experience in consulting internationally in development of new products, including cookies, cakes, pastries, croissants and muffins

Even with the benediction of local food heroes like Alice Waters and chef Paul Bertolli, the rustic country bread and French - accented pastries that had been so popular at Bay Area farmers» markets weren't moving the needle in the un-renovated bakery they'd taken over in 2002.

The family - owned company specializes in hand - stretched Flatbreads, including the Kontos Pocket-Less Pita ®, Fillo dough, pastries, olives, gyro meats, and Greek yogurts, as well as over 50 varieties of multi-ethnic Flatbreads.

Then again, pretty much everything I ate over several visits to State Bird Provisions — the nine - month - old restaurant that Brioza and his wife, pastry chef Nicole Krasinski, run in the Western Addition neighborhood of San Francisco — had me clamoring for more.

Some afternoons, I'd head over to Northeastern University to shoot pool and maybe drop in on the pastry class that Susan taught there.