pastry wheel

pastry wheel

, pastry jagger - A pastry wheel or pastry jagger is a handled tool with a thin sharp wheel, used for marking and cutting rolled-out dough.
See also related terms for marking.
Translations

pastry wheel

nrotella
References in periodicals archive ?
Trim edges using fluted pastry wheel to make 21-inch strips Cut strips into 2 1/2 inch rectangles.
In the same story, a recipe for Crostoli should have indicated that the dough be cut with a ruffled pastry wheel into 1-inch by 5-inch ribbons.
To make lattice top, unfold and cut remaining crust into long strips 1/2- to 3/4-inch wide with a fluted pastry wheel or knife.
A bas-relief carving shows the instruments for making pasta including a rolling out table, pastry wheel and flour bin.
Cut between each beignet using a fluted pastry wheel.
With a fluted pastry wheel or a knife, cut rectangle in half crosswise, then cut lengthwise across whole rectangle into 1/2-inch-wide strips.
Using a fluted pastry wheel, cut rectangles of dough into noodles about 12 inches long and 2 1/2 inches wide.
With a pastry wheel or a sharp knife, cut 6 strips (3/4 in.
Arrange some almond filling across the bottom edge of each pastry sheet, fold to enclose, and trim away any excess dough with a fluted pastry wheel.
With a pastry wheel or knife, cut into 8 equal strips.
Use a pastry wheel to cut rectangle into a 4-inch-long semicircle.