Sentences with phrase «sheet of dough into»

Cut the sheet of dough into strips as wide as you like, toss with flour to prevent sticking together, and set aside while you roll out the rest of the dough.

I've been making them in the form of tiles, cutting a rolled out sheet of dough into squares and adorning them with summer veggies, herbs, spices, and olives.

Not exact matches

Roll this into a ball and place between two sheets of greaseproof paper, then roll the dough out into a circle big enough to fit your tin.

Any extra arepa dough can be formed into disks and stored in the freezer, unfried, between sheets of parchment paper.]

Pull off portions of cookie dough that are about 2 tablespoonsful each, roll into a ball between your palms and flatten into a 1 / 2 - inch thick disk, then place about 1 1/2 - inches apart from one another on the prepared baking sheets.

The simple masa dough is soft enough to be pressed into almost an ideal thickness with one motion of the press, and then I quickly roll it a bit thinner between two sheets of thick plastic or unbleached parchment paper, cut it with a cake cutter, and into the skillet it goes.

Once all the eggs are added, and the dough is very well beaten, divide into 12 «balls» of dough (6 on each baking sheet) using a large spoon.

Once all the dough has been placed on your baking sheet, wet your thumb with some water and press a deep thumbprint into the center of each ball of dough.

Cut the dough into the shapes of your choice and transfer to the baking sheets.

Remove the top sheet of parchment and cut the dough into squares, with a pizza wheel or a knife.

Flatten the dough into a disc and place it between two sheets of baking paper.

In a prepared cookie sheet I rolled out the dough as thin as possible and with the help of the cutter, cut the rolled dough into small rectangle pieces.

After chilling, roll out half of the dough (it will be quite thin) and fit into a greased 17 × 12 inch sheet pan.

Roll out one portion of dough on a floured surface, (if is needed add some flour to roll better) cut into desired shapes, arrange about 1» apart on buttered nonstick baking sheet and decorate as desired.

Using a spring - release 1 tablespoon scoop or a 1 tablespoon measure, scoop out 1 tablespoon of dough, roll it into a ball in your hand, and place the ball onto the greased baking sheet.

Place the dough between two sheets of parchment paper and roll out into a disk about 12 inches wide and 1/8 inch thick.

Fold in the walnuts and raisins, and portion about 1/4 cup of the dough into 12 cookies on the cookie sheet.

Divide dough in half, and shape into two long, flat logs of dough on a sheet of parchment paper.

Scoop the cookie dough into 2 - tablespoon (5 cm) balls and place 8 balls, spaced 4 inches (10 cm) apart, on each of the baking sheets.

Preheat oven to 350 F. Scoop a tablespoon of dough at a time and roll into small balls, placing them about 3 inches apart on a parchment - or Silpat - lined baking sheet.

Scoop and shape 2 tbsp of dough into balls and place on a cookie sheet 2 inches apart.

Simply freeze unbaked wedges of dough on a lined sheet pan and pile them into a labeled freezer bag.

The rest of the dough / batter I plopped in blobs on the silicon baking sheet, wet my hands, and shaped them into buns.

Pat the dough into a disk and place in between two sheets of plastic wrap.

Once the rest of the dough has been turned into dough balls and placed on the cookie sheet, place that tray in your freezer for 30 minutes or more.

Between two sheets of plastic wrap, pat the dough into a disc.

Place the first ball of dough between two sheets of unbleached parchment paper, and roll into a rectangle about 1 / 8 - inch thick (about the thickness of a nickel).

Fold in the chocolate chips, then measure out just under 1/4 cup of dough into 12 mounds on the cookie sheet.

Transfer the dough to a sheet of parchment and roll it into a log that is approximately 2 inches in diameter.

Mix the dough like you would a pie crust, then roll it out super, super thin between two sheet of wax paper, then use a pizza cutter to slice the dough into square, dust with cinnamon sugar and then use a really thin metal spatula to scrap the dough up and place it on a baking sheet.

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)

Gather the dough into a ball and roll it out between two sheets of parchment paper (or in a gallon sized zipper bag).

Roll each piece of dough into a round between your palms, then press into a disk about 1 / 2 - inch thick and place about 1 1/2 - inches apart on the prepared baking sheets.

Roll one inch pieces of dough into ball, make a thumbprint, place on prepared (parchment / silpat) baking sheet.

6 Take small spoonfuls of the dough and roll into one inch sized balls and place onto a baking sheet lined with parchment paper.

Transfer to the baking sheet and curve the top of the dough into a candy cane shape.

Roll one half of dough into 1 tablepoon - size balls and place on cookie sheet.

Fold 3 sheets of phyllo dough in half and press into ramekin, tuck any dough that over hangs into the ramekin.

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

Pinch off about a teaspoon of the dough and roll into a small sphere, then place on a lined baking sheet - repeat until all the dough is on the sheet and bake for 30 minutes.

Roll about 2 tablespoons of dough into a small ball and place on the cookie sheet.

Remove the top sheet of parchment (carefully so you don't tear the pastry), tip the pastry into the pie plate, remove the other sheet of parchment and then use your fingers to shape the dough into the plate and repair any boo - boos that might have occurred during the transfer.

Use a tablespoon to drop heaping spoonfuls of dough (about 3 level tablespoons each) onto prepared sheets, spacing the cookies 7.5 cm (3in) apart (I rolled into balls and pressed slightly before baking).

Take a large portion of the dough, dust it lightly with dry wheat flour and roll it into a large thin sheet with a rolling pin.

I drink coffee all the time... The dough typically used for baklava is filo dough, which is a bit different than puff pastry since it is typically very thin sheets of dough with butter between the sheets, instead folded into the dough itself like puff pastry, but this would certainly work beautifully!

Shape the second piece of dough on the board into a log and cut into 8 pieces, each about 100 g. Cut each piece in half and shape each piece into a snake and twist two pieces together a a time or two, then place twist on a parchment or silicone mat lined baking sheet.

4) Pre-heat oven to 400 deg Fahrenheit (200 deg cel) 5) Remove the top sheet of parchment paper and then cut the dough into crack shapes (squares or rectangles are the easiest) using a sharp knife or pizza cutter 6) Transfer the dough (together with the bottom parchment paper) to a baking sheet 7) Bake for about 15 minutes or until crispy and fragrant 8) Allow to cool before separating along scored lines into crackers 9) Store in an air - tight container at room temperature

2) Using your hands, form the dough into a thick square or rectangular block 3) Place the dough between two sheets of parchment paper and roll it out with a rolling pin until it is about 1/4 cm (1/8 inch) thick.

Using the cookie cutter of your choice, cut the dough into desired shapes and place on a baking sheet, leaving a couple inches between the cookies for spreading.

Roll 1 tablespoon of dough into small balls and place on a parchment - lined baking sheet.