Sentences with phrase «pastry into»

4 Meanwhile, roll the pastry into a 12 - in (30 cm) circle.

3 Work the pastry into a 1» - thick round disc, wrap tightly with plastic wrap and refrigerate for at least 30 minutes.

Cut one of the sheets of puff pastry into quarters and place a piece over each ramekin to form a lid.

Cut the other piece of puff pastry into «fingers».

6 Work the pastry into the edges of the pan, forming a loose, wavy crust.

Cut the pastry into sixteen 2» squares and place on a rimmed baking sheet lined with parchment paper.

3 Divide the pastry among eight 4» mini tart pans with removable bottoms, pressing the pastry into the bottoms and up the sides of the pans; prick the bottoms all over with a fork.

After 20 minutes, roll the pastry into a 12 - inch circle on a lightly floured sheet of wax paper.

Using a sharp knife, cut the puff pastry into 4 sections and roll over the sausage making sure to seal the edges.

From there I rolled out each pastry into a thin rectangular shape.

Use a small ball of the excess pastry to help push the pastry into the corners.

Cut the pastry into a rough circle just bigger than the pan and drape it over the squash, folding any excess over on itself and carefully tucking it in around the edge.

Using a small ball of pastry scraps, push the pastry into the corners of the tin (see picture, above left).

Cut the rest of the puff pastry into 1 - inch - thick ribbons going up to about 1/4 inch away from the filling.

Meanwhile, we pop a pastry into our mouth and chew with lower teeth performing all the motion, rising and falling at the rate of an inch a second.

Ease pastry into an 11 - inch tart pan with removable bottom, being careful not to stretch the pastry.

Any chance you have a recipe for the cream that would make this puff pastry into a napoleon?

Cut puff pastry into six 3 1/2 - inch rounds, and transfer rounds to prepared baking sheet.

Preheat the oven to 425ºF and cut the puff pastry into six squares.

Use your hands to shred Karaifi pastry into strands (so there are no large, solid clumps remaining).

Divide pastry into 8 equal portions, form into patties about 15 cm in diameter.

Cut puff pastry into irregular 1» pieces (any shape is fine).

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.

To make them, cut a sheet of pastry into six even squares, make four slices from the corners in, fill the center with cream cheese and jam, fold (watch video for demonstration), brush with egg wash, and bake.

Flour your work surface and rolling pin and roll the pastry into a circle and use it to line a 23 cm loose - based pie plate.

Using a knife or pizza cutter, cut the pastry into 9 even squares (3 rows of 3).

Roll out the pastry into a rectangle approx. 25 cm by 30 cm.

Press puff pastry into your baking forms.

Put your pastry into the tin, easing it into the corners, and prick the base with a fork.

On a lightly flowered surface, lightly roll out the puff pastry into a 10 x 16 - inch rectangle.

Using a 2 - inch in diameter biscuit cutter, cut the puff pastry into 2 - inch rounds.

Using a floured rolling pin, gently roll pastry into a 10 x 15 - inch rectangle.

Roll out the larger disc of pastry into an 11 - inch circle and place in a 9 - inch tart pan with removable bottom; trim edges.

On a lightly floured piece of parchment paper, roll out the puff pastry into a 10 × 14 - inch rectangle.

Then pop the pastry into a polythene bag and let it rest in the refrigerator for 30 minutes.

Take a pastry wheel, pizza cutter, or sharp knife and cut the pastry into 8 - 3 x 4 1/2 inch (7.5 x 11.5 cm) rectangles, using the template as a guide.

Using a rotary cutter or small sharp knife, cut the pastry into strips of varying thickness — some thicker, some thinner.

Using a pastry wheel or a paring knife, cut the pastry into strips of varying thickness.

On a floured surface, roll out one slab of pastry into a rectangle about 12 ″ x17 ″ (trim the edges neatly if desired).

On a floured surface, roll out one disc of chilled pastry into a 12 ″ circle.

Using a mini muffin tin, fit each square into the rounds making sure to get the pastry into the edges.

To make this Vegan Sausage Roll recipe, all you have to do is cut your pre-rolled sheets of Puff Pastry into 4 squares, and then spread your Vegan Pesto all over each square.

Using a rolling pin, roll the pastry into a 10» x14» rectangle of even thickness.

Meanwhile, cut each 8x8 inch square of thawed puff pastry into 4 squares.

Press the pastry into the pie tin and prick with a fork.

Line the tins with pastry, pushing the pastry into the tins and taking great care not to stretch it — this will stop it shrinking during cooking.

On the floured surface, roll out the puff pastry into a 9x11 inch rectangle (don't make it any larger).

Then just press the pastry into your tart pan and place into the freezer.

Butter your pan, pat the pastry into the pan, smooth the cream cheese over pastry, top with berries, and drizzle some strawberry juice over the top.

-LSB-...] turn that pastry into apple pie bites.