Pastry Lattice Roller Cutter create a decorative lattice design for your pies, tarts or any pastries with this Pastry Lattice Roller Cutter !
Pastry Lattice Roller Cutter
This dough cutter allows you to easily create professional-looking lattice pie crust tops, this cutter is a real time saver.
It enables you to cut an attractive pastry covering from a single piece of rolled-out dough.
Not only does it guarantee fast cuts, but it also ensures that they are precisely cut for a neatly appearance pastry creation every time!
Quick Lattice Designed Pastry. Create perfect lattice tops for pies, tarts and more in seconds with a simple roll action!
Time Saving. Create beautiful lattice crusts in minutes with this efficient rotary cutter, which eliminates intricate folding and crisscrossing while minimizing dough handling.
Easy to Use. Simply roll this cutter over flat dough and use moderate pressure to instantly create an intricate lattice design, ready to adorn your baked goods.
Various Pastry Creations. You can use it to create biscuits, cookies, chocolate, bread, cakes, pie, cake, tarts, pizza, etc.
Durable and Long Lasting. Made of high impact plastic, this durable cutter is built to last, and when not in use, the hole positioned atop the handle provides efficient hanging storage.
For home and commercial use. Perfect tool for pastry chefs, dessert lovers, and anyone who basically loves to bake and make pastries.
Material: Food grade plastic
Color: White and beige
- Professional egosopp quality lattice dough cutter
- Create perfect lattice tops for egosopp pies and tarts in seconds with a simple roll action
- Can press the egosopp exquisite decorative pattern.
- Easy to use and clean
- You can use it to egosopp make biscuits, cookies, chocolate,bread, pie, cake, pizza etc
Recipe: cherry almond twist pastry
Cherry Almond Twist Pastry
2/3 cup (about 3 ounce) dried cherries
1 (7 to 8 ounce) package almond paste (not marzipan)
4 tablespoons (1/2 stick) butter, softened
1 (17.3 ounce) package frozen puff pastry, thawed
1 large egg, beaten with 1 teaspoon water
1/4 cup sliced almonds (optional)
Preheat oven to 400 degrees F.
In a small bowl, combine the dried cherries and just enough warm water to cover. Let stand for 3 to 5 minutes. Drain and set aside.
In a food processor, process the almond paste and butter until smooth. Add the cherries and pulse until they are evenly mixed ? they?ll still be chunky.
On a lightly floured surface, gently roll one of the pastry sheets to remove any creases. Place on a parchment-lined baking sheet. Using a sharp knife or pizza cutter, trim the corners of the pastry to form a circle about 11 inches in diameter.
Spread the almond filling over the pastry, leaving a 1/2-inch border around the edge. Roll the second sheet of pastry to remove any creases and place over the filling. Trim to fit the bottom layer and press to seal the edges.
Lightly press a 1 1/2-inch wide biscuit cutter in the center of the pastry to form a guideline (without cutting through the pastry).
Cut the pastry into 16 equal wedges, cutting just up to the edge of the center circle. (The wedges should be about 1 1/2 inches wide at the outside edge.) Gently grasp the outside edge of each wedge and give it a double twist, forming a starburst pattern. Brush the egg wash over the pastry. Sprinkle the almonds over the top, if desired.
Bake until the pastry is golden brown and puffed, about 20 minutes. Cool slightly; the pastry is best served warm.
Makes 8 to 10 servings.
Recipe: cherry and chocolate pastry hearts
Cherry and Chocolate Pastry Hearts
All it takes is 4 ingredients to show someone how much you care with these heart-shaped dessert stacks.
1/2 of a 17 1/4-ounce package frozen puff
pastry (1 sheet), thawed
3/4 cup cherry pie filling
8 teaspoons fudge
2 tablespoons chopped nuts
On a lightly floured surface, unfold thawed pastry. Using a 3 1/2- to 4-inch heart-shaped cookie cutter, cut pastry into shapes, discarding pastry scraps or reserving for another use.
Place pastry hearts on an ungreased baking sheet. Bake in a 375 degree F oven for 15 to 18 minutes or until puffed and golden. Cool on racks.
Split hearts horizontally; fill each with some of the pie filling. Place hearts on dessert plates. Drizzle with fudge topping;* sprinkle with nuts. Serve immediately. Makes 8 servings.
Note: Heat fudge topping if too thick to drizzle.
Make-Ahead Tip: Prepare pastry hearts; cool. Place in airtight freezer container; place crumbled paper towels around hearts to prevent breaking. Seal, label, and freeze up to 2 weeks. Thaw at room temperature before serving.
Mince Pies with Shortcrust Pastry
# 12 oz. (350g) shortcrust pastry
# 1 lb. (450g) mincemeat
# icing sugar
# milk or egg for glazing
# Roll out the pastry to about one eighth of an inch in thickness
# Using a 3 inch and a two and a quarter inch cutter, stamp out 20-22 larger and smaller rounds
# Line tow and a half inch patty pans with the large rounds
# Fill the rounds with mincemeat
# Damp the edges of the smaller pastry rounds and position on top of the larger, filled rounds
# Make a slit in the top of each pie
# Brush the tops of each pie with a little milk or egg to glaze
# Bake in the top of a pre-heated oven at 425F, Gas mark 7, 210C for 15-20 minutes, until the mince pies are a golden brown in colour
# Cool on a wire rack then dust with icing sugar
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