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
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References in periodicals archive ?
Roll out the leftovers and cut strips about 1cm wide with a pastry wheel. Create a lattice pattern on top.
Use a pastry wheel with a scalloped edge to cut the dough into strips somewhat wide than a finger.
Run a crimped pastry wheel or knife along the top edge of the folded-over dough, separating the strip of filled pockets from the remainder of the pasta sheet.
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.
(Use pastry wheel if desired.) Place 5 to 7 strips across filling.
Other Bakeware and Pastry-making Essentials Cookie stamps and cutters Pastry brush Pastry wheel Biscuit cutters Cookie cutters Cookie press Cake stencils Cooling Racks Decorating combs Pastry Cloth Pastry Bag
Cut between each beignet using a fluted pastry wheel. Deep fry beignets until golden brown.
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.
A bas-relief carving shows the instruments for making pasta including a rolling out table, pastry wheel and flour bin.
(If desired, use pastry wheel.) Spoon mixture into a lightly greased 10x6x2-inch baking dish.
Trim edges with a fluted pastry wheel. Bring a large saucepan of salted water to a boil.