Sentences with phrase «pastry knife cut»

Not exact matches

Using a stand mixer with the paddle attachment, a pastry blender, or two knives, cut the butter and almond paste into the dry ingredients until it resembles sand.

Cut the butter into the flour mixture with a pastry blender, your fingertips, or two knives.

Cut in the cubed butter, either with a pastry cutter or with two knives or with your fingers, which is how I do it.

Make the pastry by cutting the butter into the flour with a knife.

Uncover pan and cut the dough (with pastry scraper or butter knife) into 8 equal wedges.

With a small paring knife, cut a scalloped petal pattern around the edge of the puff pastry to create a circle with a total of six or seven petals.

Add the butter and, using a pastry blender or two knives, cut it in until the mixture forms small crumbs.

With a sharp knife, cut the pastry into 9 equal squares.

Using a small pairing knife, make a small cut on the side of each eclair and then fill each with the pastry cream.

Cut the butter with a pastry knife until the mixture becomes crumbly (alternatively you can use a food processor).

Using a pastry blender or two knives, cut the butter into the flour mixture until mixture looks like coarse crumbs.

With a pastry blender... or in a pinch, two butter knives, cut the butter into the flour mixture until there are no pieces that are larger than a pea.

To get the crumbly texture cut cold butter into the dry ingredients, either with a pastry knife or by pulsing it in a food processor, until all the butter chunks have been worked in.

Cut each piece of pastry into 9 squares and then, using a sharp knife, score a boarder about 1 cm in from the edge of the pastry.

Cut in butter with a fork, two knives, or a pastry blender until mixture is crumbly.

Using a sharp serrated knife, cut the pastry roll into 1 inch discs.

Add semi-solid coconut oil and cut in with a pastry blender, or two knives, until mixture resembles coarse breadcrumbs.

Using a plate or bowl approximately 8» / 20 cm in diameter and a very sharp knife, cut out a circle of puff pastry.

Using a sharp knife and a ruler cut the pastry into long strips 1/2 inch wide.

Using a pastry blender or two knives «cut» ingredients to mix until crumbly.

Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs.

The secret is to cut cold butter into the mix with a pastry knife so that the biscuits turn out flaky and tender just like the originals.

Add cold butter cubes and cut in with pastry cutter or two knives until mixture looks like course crumbs.

Add butter and cut together with a pastry blender or 2 knives until pea - sized bits form.

You can cut your ravioli into whatever shape you like by using a biscuit cutter, knife, ravioli stamp, or pastry cutter.

Place in slices of butter and with a pastry blender or two knives, cut in butter to mixture until crumbly.

Use a pastry cutter or two knives to cut the butter into the dry ingredients, until the mixture resembles coarse meal.

Cut in butter with pastry cutter or two knives until mixture resembles bread crumbs.

Using a pastry cutter or two knives, cut butter into flour mixture until it resembles course meal.

Cut in 1/2 cup (1 stick) chilled butter, either with your fingers, a pastry blender or two table knives.

Using a pastry blender or 2 knives, cut in butter until butter is the size of small peas.

Cut in the butter using the a pastry knife, fork or if you prefer you can also use your fingers.

Using the tip of a sharp knife, score a one - inch border around the pastry, being careful not to cut all the way through.

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.

Cut butter into the flour using a pastry cutter or knives.

When I am teaching folks how to make pie dough or biscuits, I find that novices have the best results when they learn the grating method first; once they see what it should look like they can decide to use a pastry blender or a fork / knife to cut in the butter.

Use a knife or pizza / pastry cutter and cut through the middle of the pastry to make two semi-circles.

In a medium bowl, add first 3 ingredients and cut together with a pastry blender or with two knives until it's well combined and is similar to wet, lumpy sand... this will be your crust.

Sift the dry ingredients together and cut in the butter with a butter knife (or pastry cutter if you have one).

Cut in butter with a pastry blender or two knifes until mixture is crumbly.

Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Cut butter slices into flour mixture with a pastry cutter or two knives until it looks like coarse crumbs.

Add butter to flour mixture, cutting in with a pastry blender or knife until the butter is distributed through the mixture in small crumbs.

Cut in butter with a pastry knife or just two knifes, working together.

With pastry cutter or two knives used scissors fashion, cut in butter until mixture resembles coarse crumbs.

Equipment: Serrated bread knife, Cutting board, Aluminum foil (extra wide if available), baking sheet, pastry brush if available.

Cut butter into flour in large bowl with pastry blender or 2 knives until mixture resembles coarse crumbs.

If desired, roll out the pastry scraps and cut them into leaves, using the back of a paring knife to make lines for veins.

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

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