Pastry Molds for Stuffed Pastries - Set of 4

The set includes 4 molds with diameters of 17cm, 10cm, 8cm, and 6cm.

Instructions:

Roll out the dough to a thickness of 3 - 4 mm. Cut out a circle from the dough using the bottom edge of the mold, place it on the opposite side of the mold with a serrated edge, and fill the center. Shape by folding the half-circles of the mold towards each other, close with gentle pressure, and remove excess dough with your finger. After opening the mold, remove the product and place it on a baking sheet or parchment paper.

Use the 17cm and 10cm molds for puff pastry, fill with jam (always add grated biscuits to prevent jam leakage during baking), cottage cheese, spinach, etc. We recommend baking cocktail sausages in pastry.

Use the 8cm molds for potato tarts, linzer cookies, and cottage cheese dough.

Use the 6cm molds for Christmas cookies (we recommend filling them with grated nuts and honey, etc.), ravioli, and dumplings (fill with cheese or meat fillings).

You can also make a "brontosaurus" using this method. Place the cut-out scarf on a baking sheet or parchment paper, lift the belly slightly, press the legs, and bake this way. Create eyes from raisins attached with melted chocolate and cover the back with chocolate icing.