Sentences with phrase «sheet of dough with»

Brush the whole sheet of dough with the melted coconut oil and then generously sprinkle with the cinnamon sugar.

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!

Not exact matches

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.

Take the hot baking sheet from the oven, dust it with flour, and carefully transfer the risen dough to it by tipping it out of the rising basket, upside down, on to the sheet (or place the parchment paper on it).

Using a small ice - cream scoop or a tablespoon, drop 2 - inch mounds of dough onto sheet pans lined with parchment paper.

Drop tablespoon sized balls of dough onto a baking sheet lined with parachment paper, top each cookies with extra chocolate chunks and an almond if desired.

Next time, you should be fine with not greasing the baking sheet and simply doing the thin layer of butter on the dough — do keep it very thin, though.

To form cookies, roll 1 1/2 inch balls of dough with your hands and place on an ungreased cookie sheet.

Brush a large baking sheet (or two small ones) with olive oil, place the balls of dough on it and brush the top with more oil.

Then, line a baking sheet with parchment paper and take the dough out of the refrigerator.

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.

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.

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.

Just make sure the dough is patted down with enough flour so that it isn't tacky, and throw down a generous layer of cornmeal onto your baking sheet - the dough should roll around on the cornmeal like it is on a bed of tiny ball - bearings.

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.

Or is it because of the blender batter technique / recipe compared to the recipes which end up with balls of dough which you bake on a baking sheet?

With a cookie cutter cut out shapes and place them on a cookie sheet / Use all the leftover pieces, form smaller disks, refrigerate again if needed, and use every last bit of dough!

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

Make balls of ~ 2 T of dough, place on cookie sheet and and flatten with your palm.

With the aid of a rolling pin, roll the dough between the sheets until you obtain a thickness of 3mm / 0.1 in.

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.

Repeat with the other sheet of dough.

Used fontina instead of asiago Used non stick cookie sheet instead of parchment paper Sprinkled with gruyere only - no thyme I also made the dough the night before and they were still fabulous the next day!

If I'm around during the day I make it, thankful for the distracting task of lining rimmed sheet pans with rolled balls of homemade or bakery - bought dough, ensuring there's enough to feed anyone who's been at the hospital that afternoon.

Place the flattened dough in the freezer (with both sheets of wax paper) while you make the filling.

Transfer the ball of dough onto a picee or parchment or wax paper, cover with another sheet of parchment paper, and flatten to 1/4 inch thickness with a rolling pin.

Use two teaspoons to spoon out mounds of dough on a cookie sheet lined with parchment paper or a silicon mat, and bake for 12 to 14 minutes.

With a fluted (or simple round) 1 - inch cookie cutter, cut out rounds of dough and place them on a prepared baking sheet, about 1 - inch apart (they will not spread during baking).

When freezing, I boil first, let them dry off a bit (a wooden cutting board keeps them from sitting in puddles of water; don't put on a cookie rack — the thin metal cuts through the soft dough and all your fillings slurp out), then freeze them on baking sheets dusted with flour.

Roll the dough flat with a rolling pin in - between the two sheets of wax paper until the dough is about 1/4 inch thick.

Remove dough from the fridge and roll dough out on a floured flat surface to 1/8 inch (2 mm) cut with a round cookie cutter approximately 28 circles (2 1/4 inch / 6 cm size), place 14 circles on a parchment paper lined cookie sheet, place a heaping teaspoon of apple filling on each circle, gently spread the filling, be sure not to go over the edge, cover with another circle and close the edges with a fork (I lightly wet my fingers and closed the edges).

Something I've found that helps prevent tearing of the dough (and leaking)-- I roll it out and assemble the tart on the parchment paper that it's going to be baked on — that way when I'm done, I can just pick the whole sheet up and plop it on a cookie sheet instead of trying to do it with a spatula or my hands.

I halved the recipe, rolled the dough between two sheets of parchment to about a 3 / 16th thickness with no regard to shape.

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...)

If you cant roll out roundels smoothly, pinch put a smaller portion of your dough, place between two greased sheets and flatten lightly with your palms to get a smooth, flat disc.

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

Break off bliss ball sized balls and either roll them between two sheets of baking paper with a rolling - pin to make a small round taco (10 cm in size), or if you couldn't resist and you bought a taco press place one sheet of baking paper on the bottom of the press, put the dough ball on top, cover with another piece of baking paper then press down to form your taco.

On a clean work surface, spread one sheet of phyllo dough; spray with the olive oil spray; place another sheet on top of the first, spray with olive oil spray.

Scoop the dough out with a medium sized cookie scoop onto the prepared baking sheets, leaving a couple of inches between the cookies, I managed to fit 8 on a half sheet pan.

* the logs were impossible to slice even after 3 hours in the fridge, so I made balls with the dough — 1 leveled tablespoon per cookie — placed onto prepared baking sheets and pressed lightly before baking Makes about 50 if using 1 leveled tablespoon of dough per cookie

Line a baking sheet with parchment paper and drop teaspoonfuls of the dough onto the baking sheet.

For the Pie Dough and Galette: Preheat the oven to 400 degrees F. On a parchment paper - lined cookie sheet with sides, lay out the round of pie dDough and Galette: Preheat the oven to 400 degrees F. On a parchment paper - lined cookie sheet with sides, lay out the round of pie doughdough.

We never even took out plates or silverware — just put the pizzas back on the baking sheets we had used to carry the dough out, cut them up with a pizza cutter, and enjoyed them in front of the fire pit with a glass of cava.

Make 8 scoops of dough on the cookie sheet, and sprinkle each cookie with a bit of the toasted sesame seeds.

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.

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.

Place tablespoon sized scoops of dough evenly on a baking sheet lined with parchment paper.

Working with one portion of dough at a time, roll 1 / 4 - inch thick between two large sheets of parchment paper.