Sentences with phrase «pastry before»

Alternatively there's a Costa at the hotel - grab a quick drink and pastry before you go (it's quicker to get a coffee here than the terminal).

Its really nice everyone loved it, only query is that there seems a lot of breadcrumb and onion mix to pile onto the pastry before the tomatoes go on but still tasty all the same.

I cheated with shop bought pastry and then put a healthy layer of bramble jam on the pastry before I put the cake mix on top and it definitely added a little more oomph.

I've never made puffed pastry before, so I assume I mix it in the processor but still do all the (5 times) of the rolling and folding?

One tip for those who make these though: Remember to thaw the pastry before using!

If you are short on time, a ready - made pie crust can even be used, just don't roll out the pastry before cutting.

I'm using ready rolled puff pastry, I have made puff pastry before but probably never will again as the store bought is so good and so convenient.

This is a popular Southern dessert consisting of fresh peaches topped with pastry before baking.

I have made puff pastry before (for the Daring Bakers, in fact), but I chose to try something different this time and made my Salmon en Croûte with an unusual, somewhat healthier pastry dough from the Nourishing Traditions cookbook.

I've never made puff pastry before so I was a little intimidated getting started.

I've made puff pastry before, and in most cases I don't think it's particularly necessary.

-LSB-...] have made puff pastry before (for the Daring Bakers, in fact), but I chose to try something different this time and made my Salmon en Croûte with an -LSB-...]

I remember my first encounter with the traditional Austrian pastry before I went vegan so distinctly, The first bite was an explosion of thick - cut chunks of tender, stewed, cinnamony apple, enveloped in light - as - air, flaky pastry.

Spreading mustard and sauerkraut on the puff pastry before rolling it up gives these party bites a pleasant bite.

Are you able to freeze the pastry before cooking it and use it in the future?

They're so much cuter than slices I've never tried GF pastry before, but I'm keen to give it a try.

Freeze the prepared (don't skip the searing) Wellingtons for 10 or 15 minutes on a plate to firmly set the pastry before wrapping them individually in plastic wrap.

This time of year, I love to make little tomato galettes, with either goat cheese or tapenade spread on the pastry before the tomato slices... hmm, what do I have in the fridge...:)

Because this was pretty successful, and there were a number of things stacked against me: I have never made puff pastry before — even the gluten kind (although I... Continue reading →

And I have made pastry before so if you love baking you can make your own pies.

And I have made pastry before so if you love baking you can make... [Read more...]

This venue had a small lounge, open - to - all where you could get water or coffee and some pastries before the show started.

Buffet breakfasts are de rigueur, so stuff yourself with cheese and pastries before waddling out for the day.

Not exact matches

GRATE YOUR BUTTER — instead of cutting your butter in with a pastry cutter or fork, grate cold butter and then freeze for 15 minutes before mixing into the flour.

Before baking the bread, I knew that I had to figure out how the different ingredients would affect the density and texture, particularly because I was using whole wheat pastry flour and honey.

Bake at 180 ℃ for about 40 minutes until the top is golden and the middle has set, but before the pastry has burnt.

Before I started making homemade toaster pastries, I would pick up a box or two each week at the grocery store and my kids would be thrilled to have them for breakfast.

- Flour your board well before rolling out and turn the pastry, not yourself, when rolling into the dough into a circle.

If you have never rolled out gluten - free pastry crust, watch the how - to video before starting.

When I made these the other night I was short on time and I had forgotten to take out the puff pastry to thaw 2 hours before I needed to bake it like it said on the package.

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.

Some of the pastry cream is combined with the ground candied nuts to make a paste before smooshing it into the remaining pastry cream.

- I used w [filtered] wheat pastry flour instead of all purpose flour - I used demerara sugar (3/4 cup inside the recipe as with a w [filtered] cup it's too sweet) and sprinkled extra on the top towards the end of baking to add a little crunch - I added 1 cup chopped pecans - If you want to decorate the tops, before baking place 3 small slivers of banana... enjoy!

That was just the beginning of the problems, because it said to roll out the pastry and then freeze it before putting it in the tin.

Before you finish instead of pulling the bag upwards for soft - serve like finishing style, move the pastry bag to make it parallel to the cupcake and finish in a circular motion.

Next time, I think I'll mix the rose cinnamon sugar with rose water, or diluted rose water, and brush on the top with a pastry brush before baking.

Holy cats... I read this recipe the day before moving into a hotel for work, where I'll be living the next 4 to 6 weeks... and working 18 hour days on average... I baked 3 lbs of these bad boys and and am the hero of my office... no joke... these nuts are sparing us from eating our own weight in pastries and related garbage every day.

I made the pastry using a mixer with pastry blades — never used them before, and a bit of my hands to help it along and just poured in the water.

By the way, this is even easier that most tarte tatin recipes because you don't actually have to make the caramel before you add the fruit and puff pastry — it all happens in the oven!

You've had hot crab dip before; this is hot crab dip in your own private pastry, a delectable little two - or three - bite nibbler that's the perfect party appetizer.

Now here's the trickier part — you need to have a nice hot oven before the pastry goes in so we set the temperature a little higher than is really needed at 220C.

Cool to room temperature before spooning onto the prepared pastry squares.

The streaks of butter throughout the dough are what will help puff up the pastry and create layers, so don't let it melt before it gets to the oven!

Make sure your hands are cold when handling pastry at all stages — run them under cold water before you start.

The only thing I would recommend is straining the cheese before putting them on the puff pastry, otherwise the mixture is a little too wet.

* I kept the pastry in the freezer (well wrapped in plastic) for 1 week; thawed it in the fridge overnight before using — it worked perfectly.

Use a pastry blender or your fingertips to cut the cold brown butter into the dry ingredients, before stirring in some cold half - and - half.

In pastry - making, the butter is kept cold before going into the hot oven.

This puff pastry can be frozen for months (just defrost overnight in the refrigerator before using), and is easiest to work with when it's been sitting out on the counter for about 10 minutes.

Remove from the oven and slice into 6 to 8 squares with a sharp knife or pizza or pastry wheel before serving.