Pastry sentence examples

pastry
  • Pastry, sweetmeats and fruit are highly esteemed.

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  • He should avoid fat and rich food, butter, pastry and sauces, and should drink no beer or wine - unless it be some very light French wine or Moselle.

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  • Loaded with pastry, he was soon headed off to the park with his typical youthful enthusiasm.

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  • Banbury cakes, consisting of a case of pastry containing a mixture of currants, have a reputation of three centuries' standing.

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  • Where neither method is strictly pursued it is usual to forbid to gouty patients sugar, pastry and pickles, and to forbid heavy wines, especially Burgundy and port.

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  • Its main use in England was to colour pastry and confectionery, and it is still used for this purpose in some parts of the country (notably Cornwall).

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  • Mexico City (1828), among them that of a French baker, gave a basis for the foreign claims which, ten years later, caused the " Pastry War " with France.

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  • Szeged is the chief seat of the manufacture of paprica, a kind of red pepper largely used in Hungary, and of a pastry called tarhonya; and has factories of soap, leather, boots, saw-mills and distilleries.

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  • Not only have the shops of silversmiths been recognized by the precious objects of that metal found in them, but large quantities of fruits of various kinds preserved in glass vessels, various descriptions of corn and pulse, loaves of bread, moulds for pastry, fishing-nets and many other objects too numerous to mention,, have been found in such a condition as to be identified without.

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  • "I do," Damian said and snatched the pastry.

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  • He bit into more pastry.

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  • Although the offerings at the festival were bloodless, the ceremony of the presentation of the airapxai was probably accompanied by animal sacrifice (Farnell, Foucart); Mommsen, however, considers the offerings to have been pastry imitations.

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  • Loaded with pastry, he was off with youthful enthusiasm Dean envied.

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  • All four Dawkinses were seated at the breakfast table by seven and bending over backwards to be nice to one another when Dean delivered a tray of pastry.

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  • Martha scooted around them leaving Cynthia to try and hide her concern with a false smile as she led the quarrelsome foursome into the dining room with a plate of pastry.

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  • He sat at the table and picked up a piece of pastry.

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  • Mr Pastry ' Mr Pastry ' was my favorite comedy actor.

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  • Use a pastry brush to brush this glaze over the toasted bread.

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  • It goes especially well with cheese, like in spinach and feta parcels made from filo pastry, and spinach and ricotta cannelloni.

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  • Made with walnuts in soft caramel encased in a crisp, enriched sweet pastry.

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  • Creative pursuits include cookery lessons with the pastry chef.

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  • Cook choux pastry in a medium heat and you will probably end up with a tray of rather chewy flat biscuits.

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  • In quick succession, he became pastry cook, cafe manager, restaurant magnate.

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  • The dessert was an almond sponge studded with dark morello cherries in a sweet almond pastry base.

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  • crisp pastry, sweet fruit and delicious frangipane filling.

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  • She does a sort of Shortening, which in culinary terms means making the pastry crumbly to create a nicer effect on the palate.

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  • crumpet rings or 3 3 1/4 in plain metal pastry cutters.

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  • crust pastry, use a beaten whole egg, reserving a small amount to finish the dish.

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  • Me, I can't make a nice pastry crust to save my life.

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  • MINT PASTY (Traditional recipe from Nth England) 2 cups fine chopped mint 2 cups currants 2 cups brown sugar Pastry.

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  • You also need a set of round fluted pastry cutters.

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  • Score a circle about 1cm in from the edge of each disk using a smaller sized pastry cutter.

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  • Roll out half the pastry to line a 9 " pie dish Pour in the filling.

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  • Control your dough Whether you're handling pastry or bread dough, consistency is the name of the game.

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  • Cover with the puff pastry dough, sealing the edges well.

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  • Edam (cheese)of low fat Cheddar or Edam cheese and sprinkle over the pastry.

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  • egg yolk mixture to glaze the pastry.

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  • encased in choux pastry and stilton.

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  • feta (cheese)ecially well with cheese, like in spinach and feta parcels made from filo pastry, and spinach and ricotta cannelloni.

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  • filo pastry thaw out, either in the fridge or covered with a damp tea towel.

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  • filo pastry sheets, keeping them under a damp towel to prevent them from drying out.

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  • flaky pastry, leaving a hole in the center.

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  • Roll out the pastry to line an eight inch round flan dish.

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  • Cook the pastry flan case 'blind ' and allow to cool.

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  • To make the pastry, weigh out an amount of flour (say 6 ounces of plain flour ).

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  • fluted pastry cutters.

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  • fondue evening - Weekly afternoon complimentary après ski pastry with tea or coffee.

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  • Remember many canapés are deep fried or have fatty pastry.

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  • The pastry was pretty grubby by the time Mommy gave me more scraps.

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  • knead pastry on a work surface lightly dusted with a little mix until smooth.

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  • knead on a work surface lightly dusted with a little Pastry Mix until smooth.

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  • The fresh cream puff pastry Sandwich was the " bees knees " .

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  • Most ready made pastry uses lard The use of Italian parmesan cheese.

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  • lard pastry, filled with chopped pork, topped off with pork jelly.

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  • Vegan Pastry Case 3oz margarine 6oz flour 1oz sugar water to mix Rub the margarine into the flour.

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  • vegan Pastry Quick and easy pastry using vegan margarine - good for pies.

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  • I use this for all our cooking needs and have even used it in pastry, although you can use stork block margarine.

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  • mincemeat in the center of the pastry, followed by a scoop of vanilla ice-cream.

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  • Brush the pastry case with the egg yolk mixture to glaze the pastry.

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  • Create popular cocktail snacks, eat with savory pancakes or make sausage rolls with puff pastry!

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  • Brush pastry around filets with beaten egg; fold pastry over to cover the filets.

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  • Trust me, you don't want to make flaky pastry, very tedious.

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  • It can even be spread on ready-made pastry, rolled and cut into pinwheels or straws and baked for a quick and easy nibble!

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  • This was gorgeous - crisp pastry, sweet fruit and delicious frangipane filling.

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  • pastry cutter.

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  • pastry chef.

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  • pastry tartlets made with fresh orange zest filled with delicious dark chocolate mix topped with fresh orange segments.

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  • pastry trimmings, brushing these with milk or beaten egg to fix in place.

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  • pastry crust to save my life.

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  • pastry dough onto a flat surface until it is less than a 1/4 ' thick.

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  • filo pastry is useful for keen cooks in place of the higher fat puff pastry.

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  • The recipe for Apple Pie which follows uses rich shortcrust pastry.

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  • In Choux pastry the raising agents are eggs plus steam.

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  • suet pastry enclosed a filling that varied with the affluence of the family involved.

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  • To make a rich short crust pastry, use a beaten whole egg, reserving a small amount to finish the dish.

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  • The Pastry In Cornwall, there's no consensus, as to what type of pastry makes the best pasty.

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  • Although it sounds complicated, it can be assembled fairly quickly, using frozen pastry, grated cheese and tinned chick peas.

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  • peanut butter sandwich but dry and inviting as puff pastry.

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  • Pork Pies Melton Mowbray raised pork Pies Melton Mowbray raised pork pies are made from lard pastry, filled with chopped pork, topped off with pork jelly.

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  • puff pastry Sandwich was the " bees knees " .

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  • Wild mushroom & goat's cheese puff pastry is a typical vegetarian option.

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  • use ready roll puff pastry to make mini cheese pies.

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  • bought puff pastry therefore does not taste as rich as home-made, however it is still acceptable and convenient to use in many dishes.

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  • I am a big fan of ready made frozen puff pastry.

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  • roll the puff pastry onto a floured surface until it is about 1cm thick.

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  • Both are made from light puff pastry folded around the topping and sprinkled with cheese.

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  • RECIPE Roll out good puff pastry about 1/8 " thick.

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  • Cooked upside down with rough puff pastry the tart can be enjoyed hot or cold.

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  • puff pastry tartlet.

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  • traditional quiche would be higher in ' bad ' or saturated fat due to the pastry.

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  • Arrange the cooked quinces on the bottom of the cooked pastry tart.

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  • With a pastry cutter, cut out rounds of white bread and use to line the sides and bottom of small ramekins.

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  • ready-made pastry ).

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  • Transfer the rolled out pastry to the top of the pie using the rolled out pastry to the top of the pie using the rolling pin in the same way described for the base pastry.

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  • Transfer the rolled out pastry to the top of the pie using the rolling pin in the same way described for the base pastry.

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  • Roly-poly puddings: The same basic suet pastry is used for jam roly-poly puddings: The same basic suet pastry is used for jam roly-poly and all its variations.

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  • rosette background required to support the Pastry chef in this well renowned kitchen looking to regain its Michelin Star.

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  • savory dish made from pastry containing suet.

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  • Sweet whole shallots on a crisp pastry tart, served with perfectly cooked chicken livers.

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  • sheets of filo pastry on the base of the dish.

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  • To prevent shrinkage pierce the bottom pastry with the prongs of a fork.

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  • These are best served hot from the oven as the pastry will turn soggy if left for too long.

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  • Brush the top of the pastry with egg or milk and decorate the edges of the pie with thyme sprigs.

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  • make one large strudel with large pastry leaves, or two smaller ones.

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  • Cornwall is perhaps best known for its pasties a savory dish made from pastry containing suet.

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  • suet crust pastry to about 2.5 cm (1 inch) thick.

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  • Roll the puff pastry onto a floured surface until it is about 1cm thick.

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  • A delicious combination of feta cheese, spring onion, kidney beans and sweet red pepper tapenade in a pastry case.

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  • jam tarts are popular - each child can have his own piece of pastry with some flour.

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  • Lovely individual pastry tartlets made with fresh orange zest filled with delicious dark chocolate mix topped with fresh orange segments.

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  • Tastier was the accompanying braised leg meat in a puff pastry tartlet.

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  • thickened with wheat flour or crumbled pastry.

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  • Unroll the remaining filo pastry sheets, keeping them under a damp towel to prevent them from drying out.

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  • trim off the excess pastry from the top.

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  • Decorate the parcel with any pastry trimmings, brushing these with milk or beaten egg to fix in place.

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  • Diet guru Sherman will hijack a pastry truck and over-indulge after discovering his wife left him and cleaned him out.

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  • veggie lasagna (lovely ), I made apple tart (pastry too sticky for some reason ).

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  • In the middle of the square pastry put some of the coarsely chopped walnuts.

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  • wheat flour or crumbled pastry.

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  • He sliced four pieces out, and brought them over. It's kind of a cheese pastry, but filled with milk whey.

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  • white sauceSeafood Pie Scampi, Prawns, and Salmon in a creamy white wine sauce, topped with puff pastry and oven baked.

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  • Wonton skins, sometimes called wonton wrappers, are made from a fine wheat dough that is very similar to pasta or filo pastry.

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  • yolk mixture to glaze the pastry.

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  • A curious street sight in Kashgar is presented by the hawkers of meat pies, pastry and sweetmeats, which they trundle about on hand-barrows just as their counterparts do in Europe; while the knife-grinder's cart, and the vegetable seller with his tray or basket on his head, recall exactly similar itinerant traders further west.

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  • Traditional quiche would be higher in ' bad ' or saturated fat due to the pastry.

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  • Roll your puff pastry out and put it in the bottom of a large pie, flan or quiche dish.

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  • Make up shortcrust pastry (or use ready-made pastry).

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  • Beryl was rolling the pastry for the rhubarb pie.

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  • Roll out the pastry with the rolling pin into a circle that is a little bit bigger than the top of the pie dish.

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  • Roly-poly Puddings: The same basic suet pastry is used for jam roly-poly and all its variations.

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  • Enthusiastic chef with 2/3 rosette background required to support the Pastry chef in this well renowned kitchen looking to regain its Michelin Star.

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  • Vintage: 2004 Food Choice: Fish in filo pastry with saffron cream sauce.

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  • Arrange approx. three sheets of filo pastry on the base of the dish.

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  • Make one large strudel with large pastry leaves, or two smaller ones.

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  • Roll out the suet crust pastry to about 2.5 cm (1 inch) thick.

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  • Jam tarts are popular - each child can have his own piece of pastry with some flour.

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  • Cut out 24 pastry rounds to fit the tartlet tins.

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  • These sauces were usually thickened with wheat flour or crumbled pastry.

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  • Then trim off the excess pastry from the top.

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  • For dessert there is pastry with vanilla ice cream topped with whipped cream.

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  • Paul made fabled veggie lasagna (lovely), I made apple tart (pastry too sticky for some reason).

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  • He sliced four pieces out, and brought them over. It 's kind of a cheese pastry, but filled with milk whey.

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  • Homemade Seafood Pie Scampi, Prawns, and Salmon in a creamy white wine sauce, topped with puff pastry and oven baked.

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  • Pastry Chef: This specialist handles baked goods of all sorts, including breads, pastries, and other desserts.

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  • Master Chefs teach the techniques and methods of cuisine, pastry, and bread baking which have been codified in France over the last 500 years.

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  • Pour one cup of white icing into a pastry bag with a large star tip, and fill in the empty stripes between the strawberries with icing.

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  • Baking gives you the opportunity to show proper food and kitchen safety procedures while whipping up a yummy pastry treat.

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  • Occasionally, a pastry or croissant will be included, but not daily.

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  • Duff, the head chef and owner of Charm City Cakes in Illinois, is probably one of the most well known pastry chefs in the world, but not for creating beautiful wedding cakes seen at Governors' Balls and what not.

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  • Gina DePalma is the pastry chef at Babbo, the Italian restaurant in New York City owned by Mario Batali.

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  • Puff pastry is usually made by creating a sheet of dough and carefully folding into it a block of butter.

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  • The chef would then have to fold the dough and chill it several times until the puff pastry is read to be used.

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  • But groups like MBM Food Distributor can offer chefs the option to purchase pre-made puff pastry that can be used for appetizers, saving the chef time.

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  • Then the chef takes a few sheets of the pre-made puff pastry and cuts them into 3-inch squares and places a few tablespoons of the sweet potato mixture in one corner of the pastry, folding the pastry over to form a filled triangle.

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  • In a large bowl, whisk the all-purpose flour, whole-wheat pastry flour, oats, baking soda, and salt.

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  • After dinner, typical late night snacks in Spain are churros (a crispy fried pastry) and hot chocolate.

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  • They can range from a very simple plate of mixed olives or spiced nuts to a complex omelet or savory pastry.

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  • In fact, vegetable shortening will often result in a flakier pastry than butter.

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  • These are margarines made just for use in baking Danish and another that's made just for use in baking puff pastry.

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  • On a floured surface, let the puff pastry come to room temperature.

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  • Sprinkle the mixture over half of the puff pastry.

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  • Fold the puff pastry sheet in half so it is now 6x12.

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  • Press the puff pastry down to help seal the pastry.

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  • Flour the dough lightly and roll the pastry out to the original size of 12x12.

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  • You can always add small crab cakes, puff pastry stuffed with seafood salad, any selection of dumplings, spanakopita, Hummus, small sandwitches, Salsa, or deviled eggs.

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  • Try working for a bakery or specialty pastry shop and get a feel for the way things are done.

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  • Your pastry chef and florist are sure to have several brilliant ideas for decorating wedding cakes with flowers.

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  • Unfortunately, they're also very expensive, so unless you know a professional pastry chef who's willing to cut you a deal or make you a cake as a gift, you may end up blowing a lot of your budget on a custom cake.

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  • They likely won't have too much to do with the design, but if you want a cake that's made with all whole-wheat pastry flour, for instance, it may be denser and not as fluffy or tall as a cake made with white flour.

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  • Find basics on decorating with buttercream, covering cakes in fondant and using Wilton tips and pastry bags to achieve your desired results.

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  • Cake pans, like the Disney character cake pans, offer hints on what tips to use, how to hold the pastry bag and coloring your icing.

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  • With a pastry bag, a frosting tip, and a second layer of buttercream, pipe a rabbit shape in the center of the cake.

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  • If you make a mistake, try wiping off the frosting with a flat spatula and replacing it in a pastry bag so you can pipe over the same area again.

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  • Paint two stripes of food coloring down the inside of a disposable pastry bag before filling with buttercream frosting.

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  • Use a pastry bag and tip to draw laces on the cake using the reserved white frosting.

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  • Fill pastry bags with the colors of the rainbow and make drop stars to fill in the colors.

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  • Brush off any crumbs with a pastry brush.

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  • Finally, coat the cake with a thick layer of green buttercream and add frog features with a pastry bag and piping tip.

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  • Then use a pastry bag and piping tip to add black pipes in the eyes.

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  • Coat a cake evenly with buttercream frosting using a flat spatula, and then pipe on decorative shell borders or adornments on the cake with a pastry bag and tip.

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  • Amongst the offerings at Wilton, you can find perfectly sized cake pans, pre-tinted fondant, cake toppers and pastry bags of every size.

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  • Colette's Birthday Cakes, by celebrated pastry chef and decorator Colette Peters, includes close to a dozen recipes and a wide variety of truly creative designs for classic, elegant birthday cakes.

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  • Begin by using a thin round frosting tip and a pastry bag to pipe a white rectangular border in the size of the flag you want to create.

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  • To decorate, you'll need a few specific Wilton frosting tips and a pastry decorating bag with coupler, all of which you can purchase at a cake decorating supply store or even a large grocery store.

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  • Transfer the 1/4 cup of black buttercream frosting to your pastry bag, fitted with the round tip, or your zip-top plastic bag.

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  • You'll need a flat spatula; a sturdy zip-top bag or pastry bag and round decorating tip; two pieces of string-like licorice to use as antennae; and red, black, and white buttercream frosting.

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  • Smooth it with the flat spatula, and outline the border with a round frosting tip and pastry bag or a sturdy zip-top bag with a hole cut at one end.

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  • Use the pastry bag and tip or zip-top bag to pipe on two large white circular eyes.

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  • Brush crumbs off the numbers with a pastry brush.

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  • If you feel jittery about making your own fondant, considering purchasing it in pre-mixed tubs instead, available at most cake decorating and pastry supply stores.

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  • Pipe on a birthday message with colorful tube gel or buttercream frosting and a small round pastry tip.

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  • In most cases, Wilton cakes require a standard pastry bag, a coupler to screw onto the bag, and a variety of decorating tips.

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  • Then cover the marks using a pastry bag, black frosting, and a thin round decorating tip.

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  • Use a flat spatula, your pastry bag, and other frosting colors to fill in the design and enhance it with realistic details.

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  • Fill a pastry bag with a reddish-orange tinted buttercream frosting and use a large star tip to make a beard along the bottom half of the cake.

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  • Use a small star tip in a pastry bag filled with light peach colored buttercream to color in the rest of the leprechaun's face.

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  • Finally, add a small brown pipe with a pastry bag if desired.

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  • The easiest way to do a lovebird cake is to bake a square or rectangular cake with a flat top, frost it with white buttercream, and use a pastry bag and various decorating tips to pipe on outlines and details for the birds.

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  • Fill a pastry bag with dark purple frosting, and use a thin round decorating tip to pipe your unique message on top of the cake before serving.

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  • To make the cake, you'll need some basic supplies: a paper and pencil, a sharp knife, a pastry brush, a flat spatula, buttercream frosting in several colors, and a pastry bag, coupler and tip.

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  • Use a pastry brush to wipe the cake's top and sides free of crumbs.

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  • Brush the top and sides of the cake again with the pastry brush to remove additional crumbs, and place the cake on a decorating board or turntable.

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  • Fit a pastry bag with a coupler and small round tip, and fill it with black buttercream.

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  • Fill a pastry bag with a small amount of orange or red frosting, and fit it with a small round frosting tip.

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  • If you want to make a border around the top or bottom of the cake and pipe decorative stars, you'll also need a pastry bag, piping tip, and coupler.

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  • Brush the cake as free of crumbs as possible using the pastry brush, especially at the edges and the bottom.

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  • Create the design in fondant or swirl buttercream together in a pastry bag to create a festive graduation cake design.

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  • You don't need to be a professional pastry chef to decorate cupcakes with cute or intricate designs.

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  • Remove the biscuits from oven, and use a pastry brush to paint the tops with your egg whites.

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  • Use track lighting in the kitchen to highlight work areas where a brighter light will help with pastry making.

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  • That means you can get the same flaky pastry you've always had without any of the health risks of trans fats and without harming animals.

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  • Organic pastry flour generally has a lower gluten content than all-purpose flour and is suitable for making cakes, cookies, quick breads, scones, or other baked goods that are better with a lighter texture.

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  • The final products made with organic pastry flour still might be a bit denser than those made with bleached cake flour, but pastry flour is a solid alternative to using cake flour.

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  • There are also a great variety of organic pastry flours available, from white to whole wheat to white wheat, which has the nutrition of whole-wheat flour but a texture similar to white flour.

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  • If you don't want to go to all the work of tracking down a supplier of organic cake flour or organic pastry flour but need a cake quickly, using a mix is a great option.

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  • Acclaimed pastry chefs from around the world demonstrate their talents and guests can also enjoy the sweet desserts that are made.

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  • Wheat is particularly difficult to replace, although bread, pasta, and pastry products made with oat and rice flours are good substitutes.

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  • This recipe uses pastry flour because pie is a pastry.

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  • While you can use all-purpose flour, your pie crust will be a bit tougher than if you used pastry flour.

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  • I have been able to find pastry flour in just about every grocery store.

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  • Using a pastry cutter or a plastic bench scraper, cut in the butter and shortening.

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  • The fun part of this tart is that it can be made with either puff pastry or pie dough, either of which can be bought pre-made at the store.

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  • Once you have your puff pastry or pie dough, all you need is some apples, sugar, and a 10-inch skillet.

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  • Bake for 35 minutes until the pastry is light golden brown.

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  • You can limit your business by cake size or pastry type, or choose to focus on a particular type of event, like children's birthdays.

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  • Wire Racks: Enable the toasting of breads and other pastry products.

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  • The George Foreman grill also makes an excellent bread and pastry warmer.

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  • The kit includes balloons, table cloth, a bale sale sign featuring the American Cancer Society logo, and many other items such as cookie cutters and pastry boxes.

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  • If you are uncomfortable making your gluten free pastry from scratch, specialty manufacturers offer a number of easy mixes that will work well with Grandma's famous apple pie recipe.

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  • The taste of gluten free pastry is comparable to that of wheat-based pastry, but the dough itself can be harder to handle.

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  • Carefully prepared, almond pie crust can be even better than traditional flour pastry, and with a little creativity you can find endless dessert options for using this simple recipe.

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  • While gluten-free bread can sometimes seem to require a whole pantry full of various flours, stabilizers and emulsifiers, the natural crumbliness of pastry lends itself quite naturally to gluten-free modification.

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  • While using a food processor is the easiest means of mixing and handling the dough, you can accomplish the same results using a standard pastry blender or wooden spoon.

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  • Toss the dry ingredients together and mix well before adding the wet ingredients to ensure even mixing and a uniform pastry crust.

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  • Transfer to pie plate directly from wax paper, lifting paper and pastry together and turning over onto plate.

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  • Alternatively, press the pastry directly into the pan without rolling, using your fingertips and the heel of your palm.

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  • Prick the pastry lightly with a fork and bake in a preheated 350 degree Fahrenheit oven for 10 to 12 minutes before filling.

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  • The pastry is not only gluten-free, it is also higher in protein and lower in saturated fat than traditional lard-and-flour fare.

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  • Learning to work with gluten-free pastry can be a challenge, but once you become accustomed to its peculiarities, you will find no end of tasty applications for this basic recipe.

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  • Almond pastry might need a little more care in handling than traditional flour pastry, but can be equally delicious and satisfying for all your guests - gluten-sensitive or otherwise.

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  • Making delicious gluten-free pastry is easy, and you have a number of options.

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  • Combine dry ingredients in a large bowl, and cut butter into pea-sized pieces using a pastry blender or two knives.

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  • Press the pastry directly into pie plate using your fingertips.

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  • Even if you are not a baker at heart, you can still make a delicious gluten-free pastry with no trouble at all.

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  • OrgraN All Purpose Pastry Mix: Vegan, organic, dairy free, egg free, gluten free and all natural, this mix works for numerous dietary restrictions.

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  • Kinnikinnick Pastry and Pie Crust Mix: Free of gluten, eggs, dairy, nuts, sugar and yeast.

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  • Pour into a gluten free pastry shell and bake at 350 degrees Fahrenheit for 45 minutes to one hour.

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  • Working with a gluten-free pastry takes about the same amount of practice as standard wheat pastry, but once you're comfortable with the medium you will find yourself looking for reasons to bake more pies!

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  • Cut the dough into cracker-size pieces with pastry cutter (a pizza cutter can work) and place on a cookie sheet.

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  • Pastryshoescollection.com - The daughters of Rev Run of Run's House and Run DMC not only design shoes, they also offer cute backpack purses from their Pastry label.

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  • Most people wouldn't want to walk in dessert, but Pastry footwear is changing a lot of minds.

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  • Run (formerly known as DJ Run, one of the founders of legendary hip-hop group Run DMC), Pastry athletic-inspired and casual shoes are quickly developing a strong fan base.

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  • Starting with the Cake Collection, Pastry footwear is very distinctive.

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  • There is also a detachable chain with a Pastry logo ID tag, which can also be worn as a bracelet.

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  • Pastry has recently started a line of sandals and flats.

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  • Pastry shoes are mostly available online, at such sites as Zappos, Amazon and Finish Line.

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  • For example, a chef could deduct the cost of a course in pastry decoration, but if you aren't in the food business, you can't deduct the course even if you plan to start a catering business.

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  • I graduated with a pastry degree from the Culinary Institute of America and studied with chocolate makers in Switzerland and Belgium before obtaining employment at the Candy Makers corporation.

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  • Hydrogenated oils in cookies, pastry and crackers.

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  • In its most basic form, this delectable snack is a round of Brie cheese baked in a layer of puff pastry until the pastry is golden brown and the cheese is soft and melting.

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  • Puff pastry is a French layered pastry that is made taking a water and flour dough and spreading it with fat - usually butter.

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  • During its production, puff pastry must be kept at 60 degrees in order to allow the butter to create pockets within the dough that puffs the dough when baked.

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  • While you can make the puff pastry yourself, there is very good commercially prepared puff pastry available in the freezer section of most grocery stores.

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  • You can save yourself a lot of time by using these frozen sheets of puff pastry.

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  • If puff pastry is unavailable, phyllo dough can also be substituted.

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  • If you'd like to make your own puff pastry, there are many recipes available.

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  • Keep in mind that the pastry itself is fairly delicate.

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  • Over handling causes the gluten in the four to toughen up - which is ideal for bread but disastrous for pastry.

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  • Do not knead or over mix puff pastry dough.

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  • Be sure to handle frozen puff pastry minimally as well.

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  • Thaw a sheet of frozen puff pastry dough.

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  • Roll out the puff pastry into a square that will fold over and completely seal the round of Brie.

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  • Lay the puff pastry on a baking sheet and place the wheel of Brie on top.

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  • Gently squeeze together the pastry to seal and turn the cheese wheel over so that the sealed edge is on the bottom.

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  • Brush beaten egg over the top of the pastry.

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  • Bake for 20 minutes, until the pastry is golden brown.

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  • Cover Brie with cranberry chutney and sprinkle with pecans before wrapping in pastry.

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  • Spread Brie with preserves (apricot, strawberry, etc) before wrapping in pastry.

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  • Thaw the pastry until it is easy to handle, about 30 to 40 minutes at room temperature.

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  • Place the pastry sheet on a lightly floured surface.

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  • Roll the pastry sheet into a square that will completely enclose the Brie - about 14".

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  • Spread the mixture in the center of the pastry.

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  • Brush the edges of the pastry with the egg wash.

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  • Fold the pastry up over the cheese, fully sealing.

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  • Place the cheese and pastry seam-side down onto a baking sheet.

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  • Bake for 20 to 25 minutes, until the pastry is golden.

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  • Brie_en_Croute is a well-known brie recipe using puff pastry dough.

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  • Puff pastry is used to make a variety of delicious sweet and savory dishes.

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  • Puff pastry is a French layered pastry that is made by taking a water and flour dough and spreading it with fat - usually butter.

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  • You can save yourself a lot of time in recipes by using these frozen sheets of puff pastry.

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  • In some recipes, phyllo pastry can be used as a substitute for puff pastry.

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  • If you'd like to make your own puff pastry, you may use the following recipe.

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  • Keep in mind that it will take you quite a long time to make the pastry - plan for about three days from start to finish.

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  • When you are making pastry, the less you handle it, the better.

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  • Kneading causes the gluten in the four to toughen up - which is ideal for bread but can be disastrous for pastry.

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  • Using a pastry cutter, cut three ounces of cold butter into the flour until the mixture resembles course cornmeal.

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  • Turn the dough out onto a surface, pastry cloth or Silpat that has been lightly floured.

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  • When you are ready to make the pastry, take the softened butter and place it between two sheets of plastic wrap.

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  • On a lightly floured board, pastry cloth or silpat, roll the dough into a 12" x 15" rectangle.

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  • Brush the flour away from the surface of the dough with a dry pastry brush in order to avoid dry flour preventing the dough from rising during baking.

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  • Brush off loose flour with the dry pastry brush again.

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  • Use in your favorite gourmet puff pastry recipe.

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  • The pastry is baked and then, after the pastry puffs have cooled, they are filled with cream.

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  • There are several different kinds of pastry.

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  • The pastry used for cream puffs is known as pate choux, or choux pastry.

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  • Choux pastry is made by boiling water and butter together and then mixing in flour and salt.

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  • The pastry is spooned onto parchment and baked - first at a high temperature to cause the dough to rise, puff, and hollow out, and then at a lower temperature to firm up the outsides of the shells.

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  • The hole should be large enough to insert the tip of a pastry bag through it.

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  • Put your filling in a pastry bag, and pipe through the aforementioned hole.

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  • You may either pipe the dough from a pastry bag or spoon the dough onto the baking sheet covered in parchment.

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  • But if you choose to buy the equipment pastry and candy chefs use to form chocolate truffles, the following provide kits and equipment to get you started.

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  • So pour yourself some Fresh coffee, fine a pastry, and enjoy your treat.

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  • A baked brie in puff pastry recipe is an excellent item to have on hand because it is quite versatile and remarkably delicious.

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  • Baked brie in puff pastry, also known as Brie en Croute, is a remarkably simple combination of cheese and light pastry.

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  • In its basic form, you can expect to find a lovely pairing of flaky pastry crust and soft, melted cheese.

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  • A basic recipe can be very easy depending on whether you choose to make your own puff pastry, or whether you select a pre-made pastry from you local grocer.

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  • If you would like to make your own puff pastry for your recipe, you have a number of different methods to consider.

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  • Consider the following handful of recipes for puff pastry.

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  • Greek puff pastry adds savory flavors to the delicate dish for depth and interest.

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  • This pâte feuilletée recipe is a challenging choice that yields a pastry that is buttery and rich, yet light and flaky when done correctly.

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  • If making your own pastry is too daunting a task, consider ready-made puff pastry to start; you can always try to start from scratch once you are comfortable with the recipe.

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  • Whether you choose to make your own pastry from scratch, or you choose a pre-made option, making the cheese appetizer begins with determining which size cheese wheel you will use in the recipe.

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  • Pepperidge Farms has a very simple three-step recipe that uses its ready-made pastry dough.

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  • Stand time is a major consideration when serving baked brie in pastry because the longer you let the dish stand after heating, the less melt it will have.

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  • A sweet white wine like Riesling is a nice complement to a basic baked brie in puff pastry recipe.

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  • If you are using it as an icing or a pastry filling, frost your cake or cupcakes with the warm ganache.

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  • Classic Beef Wellington has only four components: beef tenderloin, mushroom duxelles, foie gras and puff pastry.

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  • Roll out the puff pastry on a floured board to about 1/4-inch thick.

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  • If using frozen pastry with two sheets in the package, press the edges together to make one sheet before rolling the dough out to a rectangle large enough to completely enclose the tenderloin.

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  • Place the meat in the center of the pastry sheet, fold over the longer sides and seal them with the egg wash.

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  • If necessary, trim the ends of the pastry so they are long enough to enclose the ends of the beef and secure the pastry with egg wash.

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  • When you are through with this step, the tenderloin should be completely enclosed in the puff pastry, like a wrapped package.

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  • After enclosing it in the puff pastry and sealing it, place the roast on a plate, lightly cover it with plastic wrap and refrigerate it.

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  • The participants are all seasoned chefs with plenty of experience and varying specialties, such as pastry chefs, sous chefs and executive chefs.

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  • Mauro Castano - Married to Maddalena, Mauro is the "right hand man" in the bakery, and an accomplished pastry chef.

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  • Cinnamon Frosting gives you a dose of cinnamon and powdered sugar, Cinnamon Vanilla unites spicy cinnamon with buttery vanilla and SIN-ammon Strudel is pastry heaven with its combination of cinnamon and brown sugar filling.

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  • Beverage options include sodas and iced tea, and for dessert you may choose almond cookies or sweet pastry puffs.

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  • When dining here, be sure to save room for a tasty selection from the pastry cart.

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  • Guests finish with an indulgent dessert, baked on premises by the resident pastry chef.

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  • Lana listened, nibbling a pastry.

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  • The sheriff sat with his six-foot four-inch frame wedged behind his ancient desk, about to devour a large pastry.

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  • The top had a 3-D pastry crowned swan swimming along, fashioned around a metal armature.

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  • Big girls blouse Big Tim 15:52 5/11 Big Tim makes big girls blouses and his own pastry too!

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  • Combine softened butter with the egg and water and half the Glutafin Pastry Mix, and beat with an electric whisk for 1 minute.

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  • buttery pastry.

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  • Finish it off with a small heap of wilted Swiss chard on each pastry.

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  • Choux pastry the raising agents are eggs plus steam.

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  • commonwealth of Massachusetts your friends or watching you work field of pastry.

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  • cookery lessons with the pastry chef.

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  • The crumbling pastry, sharp lemon and sweet quince coulis were a delight, and we cooed with appreciation.

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  • Finally, you can try to lighten the texture of unbleached cake flour or organic pastry flour by adding one tablespoon of organic cornstarch to each cup of flour in a recipe.

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