Step 2:

Next, using a small whisk, firmly press the whisk into the center of the balls. Transfer pastry onto a lined baking tray. Bake at 350°F for 20 -25 minutes until pastry is golden. Fill design with melted chocolate for serving.

Step 2:

Firmly press the rough side of the meat tenderizer into the pastry creating a dimpled pattern. Repeat this up and down the strips until all the strips have been completed. Use Pastry to create a lattice design across the top of your pie, or use this tool to make your pastry unique.

Step 6:

Place on baking sheet lined with parchment paper to be placed into the oven. Bake at 400°F for 18 -20 minutes until pastry is puffed and golden.

Step 2:

Continue to wrap cut pastry strips along cutlery handle until all strips have been used. Transfer pastry wrapped cutlery to a lined baking tray. Bake at 350°F for 18-25 minutes until pastry is puffed and golden. Remove the baking tray from the oven and allow cutlery to cool before handling. Gently remove pastry twists from cutlery.

*Usage Suggestions

• Dust pastry with cinnamon sugar before baking for a sweet treat, or
• Once baked, drizzle with melted chocolate and dust with icing sugar, or
• Brush pastry with garlic herbed butter before baking and sprinkle with parmesan cheese for a savory treat.

Step 5:

Fold the pastry into ribbons placing one end on top of the other. This will create small pastry bundles. Transfer bundles to a baking tray lined with parchment paper.

Bake at 350°F for 18-25 minutes until pastry is golden brown. Enjoy with a cup of tea or coffee.

Step 2:

Next, using a citrus juicer, roll the rubbed edges firmly into the pastry ball to create a scalloped patter.

Bake at 375°F for 15- 20 minute until cookies are golden brown.

Decorate cookies with a dusting of icing sugar or dip top ends of the cookie into melted white or dark chocolate.

Step 4:

You have now completed edging your pie crust and are ready to bake!

Step 5:

You have now completed forking the edge of your pie and are ready to bake!

Step 5:

You have now completed fluting the edge of your pie and are ready to bake!

Step 4:

Using alternating corners bring the edge of the corner to the center of the filling creating a pinwheel. Transfer pastry to a baking tray and bake at 350°F for 18 – 25 minutes until pastry is golden brown. Dust with icing sugar for serving.