Sentences with phrase «until pastry»

Brush the pastry with melted butter and bake for about 15 minutes, or until the pastry is golden brown.

Bake for 25 minutes or until pastry is brown and crisp.

Cook for 5 more mins until pastry is golden.

Place on the middle rack in the oven and bake for about 10 minutes, until the pastry square is dry, lightly browned, and developing small bubbles over the surface.

Gently remove the weights and foil; continue to bake the shells until the pastry is no longer shiny, about 10 minutes more.

Step 4) Bake for 15 minutes, then reduce the oven temperature to 180 °C / Fan 160 °C / Gas 4 and bake for 30 minutes or until the pastry is golden.

Bake in oven for 30 minutes or until the pastry is puffed and golden.

Bake until the pastry is just beautifully golden, because the filling is already cooked.

Place the pastry covered oven - proof soup bowls on a cookie sheet that has a rim, in a very hot preheated oven at 400 F, until the pastry puffs and takes on a golden colour.

Bake for 1 hour and 15 minutes, or until the pastry is browned.

Bake the tart on the center oven rack until the pastry is golden brown and the tomatoes are bubbly around the edge, about 30 minutes.

Bake the mince pies for 20 minutes (turning halfway if your oven has a hot spot) until the pastry is golden brown and cooked.

Glaze with the beaten egg yolk and bake for about 30 mins until pastry is golden.

Place in the oven to bake for approx. 25 minutes, or until pastry is golden brown.

Return to saucepan over moderate heat and cook, whisking constantly, until pastry cream simmers and thickens, about 1 minute.

Brush the top of the pastry liberally with egg, and bake for 40 - 45 mins until the pastry is crisp and rich golden.

Drizzle with a little olive oil and bake for 25 mins until the pastry is crisp and golden.

Place on a baking sheet and bake for 1 hr until the pastry is golden, the filling cooked and the topping crisp and golden.

Bake for 15 minutes, until the pastry is puffed and golden.

Sprinkle in water, one tablespoon at a time, until pastry holds together.

Bake the tart in a preheated 405 degree F (205 degree C) oven for about 35 - 45 minutes or until the pastry is golden brown.

Brush tops with egg wash; bake for 18 to 20 minutes or until pastry is golden brown and flaky.

Let tart sit until pastry is cooled slightly, 5 — 10 minutes.

Bake for 25 - 30 minutes or until pastry is golden.

Chill until pastry is firm, 10 — 15 minutes.

Reduce oven temperature to 375 ° and bake until pastry is deep golden brown and crisp, 15 - 20 minutes longer.

Bake galette until pastry is golden brown and puffed, 15 — 20 minutes.

Bake until pastry begins to puff, 20 — 25 minutes.

Bake pot pie until pastry is beginning to brown, 15 - 20 minutes.

Bake until pastry is golden brown and puffed, 25 — 30 minutes.

Reduce oven temperature to 325 ° and continue to bake until pastry is deep golden brown and cooked through and apricots are softened and browned in spots, 15 — 20 minutes longer.

Bake tart until pastry is deep golden brown and firm when tapped, about 30 minutes.

Bake in preheated 400ºF oven 20 to 25 minutes or until pastry is puffed and golden brown and filling is bubbly.

Brush the roll with egg wash and bake for 35 minutes until the pastry is done and golden brown.

Sprinkle some sea salt, paprika and oregano on top and bake for 15 - 20 minutes until the pastry is golden brown.

Close sandwich press and grill until pastry is golden and crispy and cheese melted.

Bake pandowdy until pastry is puffed and golden around edges, 25 — 30 minutes.

Reduce oven temperature to 350 ° and continue to bake until pastry is deep golden brown and apples are tender, 20 — 25 minutes.

Chill tart in refrigerator until pastry is cold and firm, 25 — 30 minutes.

Bake until pastry is golden brown all over and sugar is deeply caramelized, 25 — 30 minutes (make sure to bake pastries while dough is still cold).

Bake tart in the preheated oven until pastry is golden brown, filling is firm, and sweet potato and zucchini roses are tender (about 30 - 40 minutes).

Bake the pastry for 15 mins, remove the paper and beans, then bake 5 mins more until the pastry is crisp and pale golden.

Transfer the sheet to the oven and bake for 16 - 18 minutes until pastry is golden.

Bake in the preheated oven for about 17 - 20 minutes, or until the pastry has nicely browned around the edges and the filling is just set, but still a little soft in the center.

Bake at 400 °F for 25 minutes, or until the pastry is golden and the filling is bubbling.

Bake at 400 degrees for ~ 30 minutes or until the pastry dough is golden brown and the fruit filling is bubbly.

Remove the paper and weights, return the pie shell to the oven, and bake for another 5 — 10 minutes until the pastry is golden.

Bake pot pie until pastry is beginning to brown and underside is cooked, 23 — 25 minutes.

-- Bake for 25 -30 minutes until the pastry is golden brown and the apples are soft and lightly golden brown.

Add the cold butter and pulse until the pastry starts to come together and form clumps.