Pastry cutters for filled pastries - 4pcs

The set consists of 4 cutters 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 with the bottom edge of the cutter, place it on the opposite side of the cutter with a serrated edge, and place the filling in the center. Shape by folding the half circles of the cutter against each other, seal with slight pressure, and wipe off excess dough with your finger. After opening the cutter, remove the product and place it on baking foil.

Use the 17cm and 10cm cutters for puff pastry, filling them with jam (always add grated biscuits to prevent the jam from leaking during baking), cottage cheese, spinach, etc. We recommend baking cocktail sausages wrapped in dough ("Sausage in a Blanket").

Use the 8cm cutter for potato pockets or for Linzer and cottage cheese dough.

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

This technique can also be used to create a "brontosaurus". Place the cut scarf on a baking sheet or baking foil, lift up the belly, press the legs, and bake. Create eyes from raisins attached with melted chocolate, and cover the back with chocolate icing.