Sentences with phrase «top center of the dough»

6) Poke a hole at the top center of the dough using a drinking straw.

Not exact matches

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.

Place the other circle of puff pastry on top, set a 2 ″ wide glass in the center, then make cuts through the dough up to the glass.

To form the loaf as a boule, invert the dough to a floured work surface and fold the top, bottom, and sides of the dough toward the center.

On a 14 inch square piece of parchment paper, flour the top of the first piece of dough and, using a rolling pin, roll into a 12 inch round, rolling it thinner toward the center and thicker along the edge to create a crust.

Gently squeeze the ball of dough edges back over the top, covering the peanut butter in the center.

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).

The rolls will be light brown and have risen nicely; a toothpick inserted into the center of the rolls should come out fairly dry — if it's wet with dough, keep baking with foil on top.

Gently pound the top of your dough with your rolling pin, starting in the center and working to the sides to smooth out the butter inside your dough.

Taking one corner at a time, fold over the top of the ground beef, and pinching together the dough in the center.

Bake 350 for 30 - 35 mins, or until the edges of the cream cheese topping are set and the center is only slightly jiggly, and a toothpick inserted in the center comes out clean without butterscotch dough.

Take the top edge of the dough and fold it into the center and seal.

Place the chicken mixture into the center of the phyllo - lined bowl and fold the corners of the dough around the top of the filling to fully enclose it.

When the dough has finished rising, brush with the egg or milk wash and bake in the center of the oven for 35 — 40 minutes, until browned and hard on top.

Gently stretch bottom of dough and fold up to center, then repeat with left side, right side, and top.

Sprinkle a little more flour on top and, using your hands, gather the ends of the dough toward the center of the pile, making a rough «ball» (in quotation marks because the dough will be very loose and will be more of a blob than a ball).

Place a frozen filling ball into the center of the dough and top with the other half, making sure that it is sealed.

Cut off the top third of each puff and scoop out the soft dough in the center.

Place the ball of dough in the center of a large piece of parchment paper with an additional piece of paper over top.

Place one of the sheets down on the press, put your dough ball in the center, place the remaining sheet on top then close the press.

With the 18 inch end of the rectangle, turn 1/3 of the dough over on top of itself towards the center, repeat with the other side, you should have 3 layers of dough.

The spiced fruit filling is simply mounded into the center of the pastry dough, then the pastry edges are gathered and folded around the filling leaving the top exposed.

Place the baking sheet in the center of the preheated oven and bake until the dough is brown around the edges and lightly brown on top, about 10 minutes.

Preheat oven to 350 degrees F. Remove towel from top of dough and place pan in the center of your oven.

Sprinkle a few sesame seeds on top of the cookie dough in the center.