Sentences with phrase «over the pressed dough»

Layer the chocolate bars over the pressed dough and then spread the marshmallow fluff evenly over the chocolate.

Using a separate sheet of parchment paper lay it over the pressed dough and press down on the parchment paper, smoothing out the dough as much as possible.

Not exact matches

Put a disk in each tart pan and press dough over bottom and up sides until even with rim.

Press a square of foil directly on dough over bottom and up sides of each pan.

Evenly sprinkle on half of the spiced sugar and press it into the dough by rolling it over it gently.

Roll the dough over the top of the pan to press off and remove any excess dough.

Crumble the dough over a lightly greased tart pan and gently press it out to even thickness all over the pan.

Press the pie dough into three 5 - inch tart pans and poke all over with a fork.

Press the edges of the two layers of dough together and fold them over to seal.

Using the tips of your fingers (and a whole lot of pressure), turn dough over, and press it back into itself a few times.

Roll the wide end over the top of the salmon, bring the small end up, and press dough together to seal.

Extend or press dough into tortillas of desired size and cook the flour tortillas on a skillet or griddle over medium heat.

Fold the dough over, and press around filling to seal.

Adjust an oven rack to the lower - middle position and hat the oven to 375 degrees F. Remove the dough - lined pie plate from the freeze, press a doubled 12 - inch piece of heavy - duty foil inside the pie shell, and fold the edges of the foil to shield the fluted edge; distribute 2 cups ceramic or metal pie weights over the foil.

Fold the other half over the apples, pressing the dough down again.

Fold the other half over the apple chunks and press the dough down around them, flattening the now lumpy dough.

Crimp the dough to fold over the side, pressing it to make it stick.

Fold 3 sheets of phyllo dough in half and press into ramekin, tuck any dough that over hangs into the ramekin.

Using your fingertips, pat the dough evenly over the bottom of the pan; press down and make sure to get the dough into the corners.

Spread the cookie dough over the caramel layer, be carful not to press too hard into the caramel.

Arrange about 3/4 of the cookie dough in the pie dish and press it evenly onto the bottom and up the sides, building a ridge over the lip of the dish.

Fold long sides of dough over filling; press edges to seal.

Fold the dough over the filling to make a half moon and press the edges with a fork to seal.

With the remaining dough, press dough into thin pieces and lay over the top of the marshmallow.

Turn the dough over, then press into the dough, first the knuckles of one hand, than with the other; do this about ten times with the knuckles of each hand.

Fold dough over and press lightly to remove air.

Place a sheet of heavy - duty plastic wrap over dough; press to an even thickness.

Scoop dough into pan and press down all over.

Press together by rolling over the dough with a rolling pin.

Using moistened fingertips, press dough to form even layer over bottom of pan.

Starting at one end of the half - moon, begin to fold the dough over on itself pressing down as you go.

Use your fingers to press dimples all over the dough.

Then I poked it with my finger to make wells, sprinkled with sea salt and black pepper, pressed a few kalamata olives here and there in the dough, and spread the onions over it all.

Transfer the dough to the prepared baking pan and press in an even layer over the bottom of the pan.

Lightly moisten edge with water and fold dough over to form a half - circle, pressing out air around filling, then pressing edge to seal.

I made a thin layer of the dough on baking paper by pressing it and shaping it with my hands (rolling pin just didn't work for me but I can imagine it would work if I put another sheet of baking paper over the dough to avoid contact of the dough with the rolling pin), then I cut it with pizza cutter into little squares, made holes in each square with a fork and baked it * without any turning * for 30 minutes in the oven preheated to 170 degrees Celsius (350 F).

Flatten the dough out and press the cranberries into the dough, folding it over and flattening it out a few times to incorporate the cranberries.

Place a small triangle of dough in each muffin cup, lightly pressing down to bottom of cup but leaving a little hanging over the edges.

Press firmly with your thumbs to fuse the two layers of dough, then roll your thumb over the rim of the pan to remove any excess dough there.

Cook each round of dough in a heavy - bottom cast iron (or nonstick) skillet over medium - high heat for 20 seconds on one side (pressing the tortilla gently in the center with a wide spatula as it cooks), flip and cook for 10 seconds on the other side.

(I use a pierogi mould) Fill each circle with about a tablespoon of filling, fold over and press or use a fork to press dough layers together.

Sprinkle over the top of the dough, lightly pressing.

Sprinkle 2/3 cup chocolate mixture evenly over dough and press down gently.

Using a fork, either prick holes all over the dough or press the tines around the outer edges (or both).

Pull both sides of the wrap over the dough, leaving room for the dough to expand, and press into a flat disk.

Try plopping little bits of dough all over the pan instead of in the center and pressing outward.

Drop large dollops of dough over the bottom of the pan then use your hands to evenly press into the bottom and fill the pan to the edges.

Press fingertips all over dough to form indentations.

My crust looks so pretty because I pressed the Paleo Pie Crust dough up over the edges of the pie dish and then made little indentations with a fork.

Fold the dough over the filling and press it closed with your fingers.