Sentences with phrase «pastry dough about»

Roll out the pastry dough about 3 mm thin.

Not exact matches

Sprinkle about 1/2 cup of the chopped nut mixture over the 10th layer of phyllo dough, then top with 3 more sheets of pastry and brush with butter between each sheet, then sprinkle with more nuts.

Rolled out pastry into one large circle, mounded strawberries coated with the sugar, salt and cornstarch combo in the center of the dough leaving about an inch or a little more and pulled them toward the center.

I've been noodling on your site for about a year now, after you saved me from a period of pastry dough disasters.

Cut the sheet of puff pastry dough into 9 equal - sized squares, each about 4» x4» large.

While I was at Fresh Market I picked up store bought pizza dough — new brand to me called Wewalka — apparently you can buy this at Walmart too — I also had about a dozen people message me that they make puff pastry too — so I'll need to find that.

Transfer the dough to a lightly oiled bowl or proofing bucket, and cover with an oiled piece of plastic wrap (or the oiled top to your proofing bucket) and set it in a warm, draft - free location to rise for about 45 minutes or until it is about 150 % of its original size (if using pastry flour, the dough will rise less).

Using a pastry scraper, cut the dough in half (for 16 - inch baguettes) or in thirds (about 11 - inch baguettes) depending on the length of your pizza stone / pan cover or diameter of your Dutch oven.

When working with pastry dough, gluten free or not, just remember that it's all about architecture and temperature.

On lightly floured parchment or pastry cloth, roll dough with floured rolling pin into 9 1/2 x 14 1/2 - inch rectangle, about 1 / 8th inch thick.

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)

1 1/2 ounces dried mushrooms (your choice, a mix is nice) 6 tablespoons chopped fresh parsley leaves 2 tablespoons fresh thyme leaves Salt and ground black pepper 6 (6 - 7 ounces each) filet mignons 1/4 cup course grain or regular Dijon mustard 1 box (about 16 ounces) frozen puff pastry dough, thawed 1 large egg, beaten 2 tablespoons butter

Other baking essestials in our line are a variety of all butter pastry doughs and tart shells, the thin, crêpe - like Feuilles de Brick, Kataifi Dough, Strudel Leaves, Fruit Glaze, both French Saf and Fresh Yeast, Meringue and Malt Powder, Frozen Egg Yolks and Whites, Transfer Sheets, Silicon Baking Mats, Parchment Paper and just about every other essential ingredient for the pastry kitchen.

Holding the pastry bag straight up and down, hovering about 1 / 4 - inch off the parchment, pipe out about 36 balls of dough, each one 3/4 inch wide and 1/2 inch tall.

On a lightly floured surface with a floured rolling pin roll out pastry dough into a 20 - by 6 - inch rectangle (about 1/8 inch thick).

Don't get me wrong, there's something so indulgent about making croissant dough and puff pastry the long way, but goodness this is perfect for a quick - fix!

By rolling out the dough onto parchment paper you won't have to worry about it sticking to a pastry board or countertop.

After we learned all about what Panera does and how they have their dough made fresh and delivered to each bakery and how the pastries and soups and everything are made specifically for Panera it was time to wash our hands.

Once dough has thawed, on a lightly floured work surface, roll the puff pastry to a 14 1/2 inch square, about 1/8 inch thick.

After we arrived, we were led out back for a quick glass of wine — we were about to handle cutlery of course — then ushered upstairs to the kitchen of Chef Anthony Rossi who had us in short time kneading dough and brushing liberal amounts of butter on what would be our own prepared batch of the classic pastry Fougasse, complete with traditional Herbes de Provence (a mixture of Rosemary, Thyme and Oregano).

The market isn't just about fresh produce; shops sell everything a Turkish cook needs — olives, white cheese, olive oil, spices, herb teas, yufka, the dough used for borek pastries, nuts, dried fruit, bulgur, lentils, and the Turkish ravioli called manti.

Make a phyllo (filo) pastry ring about four inches or so in diameter, by wrapping the dough around the handle of a wooden spoon; push off the pastry and wrap in a circular position, so it looks a bit like a large donut with a hole.

For an additional gourmet treat and for something entirely different: Make a phyllo (filo) pastry ring about four inches or so in diameter, by wrapping the dough around the handle of a wooden spoon.

2 Roll out about one third of the pastry dough and trim it to make a 9 - inch square.