Talk: Lattice cutter: Difference between revisions

Latest revision as of 09:10, 31 July 2010

Yours is the same as mine and I had no success with latticing Linzertorte dough. However, it is a VERY delicate pastry mix and I will try again with normal short crust pastry --JuliaBalbilla 17:56, 14 February 2010 (GMT)

The one I used to have worked fine, found occasional but good use for it on treacle tarts, fruit pies and baked salmon (puff pastry) and a variation of boeuf en croute (also puff) I sometimes did. But maybe the type of pastry used can make it more (or less) effective. Are you using shop bought or home-made pastry?

According to some net recipes I researched for this dish, the pastry should have a small amount of butter and an egg added to it, but I'll confirm this with some Austrians I know.

My memory about this device is hazy, but I seem to recall I had to use a fair amount of downwards pressure (even though the instructions said that that wasn't necessary) while rolling the cutter over the pastry on the worktop. --Roses2at 09:49, 31 July 2010 (BST)