Sentences with phrase «strip of dough»

Lift parchment with strips of dough onto work surface.

Arrange the stars and strips of dough on top of the berries to form the flag.

It works very well if you don't mind working with one long strip of dough.

Starting from the bottom, fold up every other strip of dough.

Repeat with the remaining strips of dough so that you end up with eight pairs of strips.

Arrange 6 strips of dough horizontally 3/4 - inch apart.

Starting with the top right - hand strip of dough, fold it over the filling.

From here, I use kitchen shears to cut strips of dough at an angle.

Lay 1 strip of dough vertically (perpendicular to the other strips), just to the open side of the folded back strips.

Remove any overhanging strips of dough from the lattice.

The bread of the dead or «Pan de Muertos» is shaped in round loaves with strips of dough attached on top to resemble bones, it is baked with the traditional egg bread recipe using eggs, milk and butter, coated with sugar and flavored with a special aroma.

To take to a party, stack the plastic - wrapped, pre-rolled strips of dough on a baking sheet.

Knead together a bit to incorporate the seasonings, then use a rolling pin or pasta roller to shape it into a flat strip of dough, as thin as you can.

Pipe 2 - inch long and 1 / 2 - inch thick strips of dough onto a baking sheet lined with parchment paper.

We have to thank the geniuses at Voodoo Doughnuts in Portland, Oregon for inspiring these sweet strips of dough intertwined with thick, salty bacon, all drizzled with a maple syrup glaze.

To braid, lift strips of dough across the chicken filling to meet at the center.

Big fat strips of dough make for a rustic and modern - looking pie (and they're easy to weave into a lattice).

Roll out the top crust and drape it over the pie, or lattice weave strips of dough over the top.

The ancient Romans fried strips of dough and dipped them in syrup, and even before that the Chinese were making their own version.

«Braid» strips of dough diagonally over filling, alternating left and right.

Unroll each cut piece of dough so that you now have long thin strips of dough.

Cut strips of dough, about 10 ″ long and 1/2» in thickness, and shape it by rolling it between your hands into a sausage.

Roll the dough up jelly roll style, seal the edges and cut some vents on top, OR cut 1/2 inch strips on the sides of the dough with a pizza cutter, then alternatively criss cross one strip of dough from each side to make a pattern, folding the edges over on the top and bottom of the stromboli.

The bread of the dead or «Pan de Muerto» is shaped in round loaves with strips of dough attached on top to resemble bones, it is baked with the traditional egg bread recipe using eggs, milk and butter, coated with sugar and flavored with an orange aroma.

You'll have 3 long strips of dough.

You'll then begin bringing the strips of dough slices over the top of the center of the apples, folding each side over the top of the next.

Gently fold over each end of the dough on to the apples, and fold in each strip of the dough, until all the apples are encased.

Set this strip of dough aside and repeat with the second log of dough.

Pipe out about 3 strips of dough, 4 - to 5 - inches long, into the hot oil (if necessary, snip off the end of the strip of dough with kitchen shears).

With a little glue dampen the strip of dough and carefully seal the filled pastry.

Roll out the remaining dough and either place another layer of crust over top (poke holes in the center) or cut strips of dough and create a lattice pattern (as shown in the photos).

With wheel or knife, cut 12 strips of dough that are 14 - inches long and 3/4 - inch wide.

Repeat process on both sides with remaining top strips of dough, sealing with water where strips cross.

Slice the dough into 6 strips and stack the strips of dough on top of each into 2 stacks of 3 slices and cut each stack 10 equal parts.

Wrap the strip of dough tightly around one of the foiled, buttered tubes, overlapping the dough slightly and tucking the ends underneath to prevent them from coming loose.

The long strip of dough is spiraled and bound by sticky cinnamon syrup, infused with saffron and vanilla, and topped with a sprinkling of pearl sugar.

Once the oil is to temperature pipe out 3 - 4 strips of dough, 4 - to 5 - inches long, into the hot oil.

Lay 5 strips of dough, vertically, on top of a filled apple cup.

Place a strip of dough, horizontally, on top of the folded pieces, leaving a little bit of space between this piece and the previous horizontal piece, then unfold the folded dough.

Lay one strip of dough, horizontally, on top of the unfolded strips of dough.

Using a fluted pastry wheel cutter I cut out strips of dough.

We kept these strips of dough wide for a lattice crust even beginners can feel confident about weaving.

Cut the log in half lengthwise and roll each portion into a strip of dough about 1 inch / 2.5 cm thick.

Open the package of cinnamon rolls and unroll each strip of dough.

Take a strip of dough and lay it right up agains the folded back strips and perpendicular to the strips laying flat.

Take the second cut dough and create a lattice top by placing the strips of dough vertically and evenly across the pie.

You can cook the strips of dough without doing anything special shaping or anything or if you want to make them a bit fun you can twist the dough a bit and then place on a greased baking sheet.