Sentences with phrase «pastry strips»

Brush tops of pastry strips with remaining egg wash.

Arrange half of the remaining pastry strips over the filling.

Brush buns with egg glaze and arrange 2 pastry strips over center of each bun to form a cross.

Take your 6 skinny pastry strips and braid them into 2 braids.

Continue on both sides of the pie until you have a beautiful woven lattice top, and reserve any leftover pastry strips.

Replace the folded - back strips, and repeat, now folding back the strips that were covered by the perpendicular pastry strip.

Trim ends of pastry strips flush with bottoms of buns.

I used slightly different spices (cinnamon, nutmeg, ground cloves, ginger, mace) instead of the allspice used here; also, didn't use pastry strips to make the crosses since I always think that a nice fondant frosting (just powdered sugar and cream) is a real treat with the buns.

Drape the remaining 7 pastry strips at right angles to the first patch, in a criss - cross design, making a big, edible, tic - tac - toe board.

Roll the asparagus up in the pastry strip.

Gently transfer the pastry strips to the lined baking sheet.

When you come to the end of the pastry strip, brush the end lightly with syrup and press to adhere to the next pastry strip.

Take a pastry brush and spread the preserves across the pastry strips.

You will need about 18 - 20 strips.Brush the pears with the cooled sugar syrup and starting from the bottom, wrap the pastry strips around the pears.

For lattice: arrange 5 pastry strips, 1 1/2 inches apart, over filling.

Brush the lip of the pie dish with beaten egg and line with the pastry strips.

To weave a lattice pattern, fold back every second strip halfway, then place another pastry strip perpendicularly across.

Beat the egg with a splash of milk and brush onto the rims of the dish before criss - crossing the pastry strips around the top of the pie, leaving the bones protruding.

Cut out several long strips, around 4 cm wide, and then spread the mixture all the way along the pastry strips.

Drape 7 of the pastry strips over the berries in 1 direction, leaving an inch or so of overhang past the edge of the pan.

Bake 45 to 50 minutes more, until the filling is juicy and bubbling up through the pastry strip, and the crust is golden brown.