Sentences with phrase «pastry with the butter mixture»

Not exact matches

Cut in butter with a pastry blender or work it in with fingertips until mixture resembles coarse crumbs.

Work the butter into the flour with a knife, pastry cutter, or your fingers until the mixture resembles coarse meal.

(If you prefer, work the butter into the flour / salt mixture with your fingers or a pastry blender.)

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.

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

Add chunks of butter to the flour mixture and work flour and butter mixture with hands or pastry blender until the mixture resembles coarse crumbs.

Cut butter into flour mixture with two forks or a pastry blender until crumbly and mixture resembles small peas.

Use a pastry blender to cut the butter into the flour mixture, working quickly until the mixture looks like cornmeal with a few larger pieces.

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

In the traditional version they use a buttery pastry for the rolls and then they fill them with a butter, cream cheese, egg, heavy cream and shredded cheese mixture, so that at the end they can roll them in more shredded cheese again.

Add the butter and mix with the paddle attachment until the mixture resembles oatmeal (or cut in with a pastry blender).

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.

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

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

In a large bowl whisk together flour and sugar, add butter and with a pastry blender mix until mixture becomes crumbly, set aside 1/2 cup.

Cut butter into bits and with your fingertips or a pastry blender blend into flour mixture until mixture resembles coarse meal, place in bowl of stand mixer.

Add the chilled butter, toss to coat with flour, then cut in with a pastry blender or fork until the mixture resembles coarse crumbs.

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

Cut in the butter pieces with a pastry cutter or by smooshing it between your fingers until the flour mixture is a sandy damp texture that clumps when you press it together.

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

Add the butter and, using a pastry cutter or two knives, work the butter into the dough until mixture is crumbly (you can also do this by pulsing with a food processor).

Cut the butter into the flour mixture with a fork or pastry tool, until butter pieces are tiny and flour - coated.

With a pastry brush, spread honey butter mixture on the layer of phyllo and sprinkle with pecWith a pastry brush, spread honey butter mixture on the layer of phyllo and sprinkle with pecwith pecans.

Cut in butter with a pastry blender until the mixture is coarse.

Directions: Place potatoes in a shallow baking dish, lightly oiled or buttered / Mix melted butter and syrup together and drizzle evenly over potatoes, or use a pastry brush and brush each potato with the mixture / Then sprinkle with salt & pepper / Bake covered at 375º for 30 minutes / Remove cover and continue to cook, basting occasionally with juices, until gold brown and tender, another 30 — 40 minutes / Sprinkle with candied nuts if you like / Serve immediately, or place in a clean, ovenproof dish and reheat later.

Using pastry blender, cut in butter and shortening until mixture is in fine crumbs with a few larger pieces.

Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly.

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

Cut the butter and shortening into small pieces, add to the flour mixture and with a fork or pastry blender cut the mixture until it resembles cornmeal.

Add the butter and cut it in with a pastry cutter or fork, unti the mixture resembles fine crumbs.

To prepare the Sour Cream Pastry Cut butter into the flour and salt with a food processor or pastry blender until mixture resembles a coarsePastry Cut butter into the flour and salt with a food processor or pastry blender until mixture resembles a coarsepastry blender until mixture resembles a coarse meal.

Using a pastry blender or your fingertips, work in the butter until the mixture is crumbly with some pea - sized pieces of butter.

Using a pastry blender or fork, combine butter cubes with dry ingredients until mixture forms coarse crumbles.

Mix the flour, butter, egg yolk and salt with a pastry blender until the mixture forms crumbs.

With a pastry blender: Add the butter (no need to chop it first if your blender is sturdy), and use the blender to cut the butter into the flour mixture until the biggest pieces are the size of small peas.

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

Apple and cinnamon mini pies filling adapted from Donna Hay magazine, pastry from Modern Classics Book 2 Pastry: 1 cup + 1 tablespoon (150g) all purpose flour 1 1/2 tablespoons caster sugar 1/3 cup (75g) cold unsalted butter, chopped 1 - 1 1/2 tablespoons iced water Filling: 1 tablespoon unsalted butter, room temperature 1 large apple, peeled, cored and finely diced 2 1/2 tablespoons caster sugar 1/4 teaspoon ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon corn starch 1/2 teaspoon water 1 egg yolk, lightly beaten with 1 teaspoon milk granulated sugar, for sprinkling Start by making the pastry: process the flour, sugar and butter in a food processor until the mixture resembles fine breadcpastry from Modern Classics Book 2 Pastry: 1 cup + 1 tablespoon (150g) all purpose flour 1 1/2 tablespoons caster sugar 1/3 cup (75g) cold unsalted butter, chopped 1 - 1 1/2 tablespoons iced water Filling: 1 tablespoon unsalted butter, room temperature 1 large apple, peeled, cored and finely diced 2 1/2 tablespoons caster sugar 1/4 teaspoon ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon corn starch 1/2 teaspoon water 1 egg yolk, lightly beaten with 1 teaspoon milk granulated sugar, for sprinkling Start by making the pastry: process the flour, sugar and butter in a food processor until the mixture resembles fine breadcPastry: 1 cup + 1 tablespoon (150g) all purpose flour 1 1/2 tablespoons caster sugar 1/3 cup (75g) cold unsalted butter, chopped 1 - 1 1/2 tablespoons iced water Filling: 1 tablespoon unsalted butter, room temperature 1 large apple, peeled, cored and finely diced 2 1/2 tablespoons caster sugar 1/4 teaspoon ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon corn starch 1/2 teaspoon water 1 egg yolk, lightly beaten with 1 teaspoon milk granulated sugar, for sprinkling Start by making the pastry: process the flour, sugar and butter in a food processor until the mixture resembles fine breadcpastry: process the flour, sugar and butter in a food processor until the mixture resembles fine breadcrumbs.

Blend together flour, butter, shortening, baking powder, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until mixture just resembles coarse meal.

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.

Either cut the butter pieces into the flour mixture with a pastry blender or rub them in with your fingertips until well - combined.

Cut in butter with pastry blender to make a fine crumbly mixture — or you can use a food processor.

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

Cut the butter into the flour using a pastry blender or your fingertips until the mixture looks like coarse crumbs with pieces of butter about the size of peas.

With a pastry cutter, cut the frozen butter into the flour mixture until the butter is about the size of a peas.

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

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

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

Cut in the butter by hand with a pastry cutter or on low speed until just small pieces of butter are visible and the mixture as a whole just begins to take on a pale yellow colour (indicating that the butter has been worked in sufficiently).

With a pastry blender or your fingertips, work the butter into the dry ingredients until the mixture resembles fine breadcrumbs.