A pastry blender, or pastry cutter, is a device used to mix a hard (solid) fat into flour in order to make pastries.[1] The tool is usually made of narrow metal strips or wires attached to a handle, and is used by pressing down on the items to be mixed (known as "cutting in").[2] It is also used to break these fats (shortening, butter, lard) into smaller pieces. The blending of fat into flour at this stage impacts the amount of water that will be needed to bind the pastry into a dough.[3]
^Franke, Sharon. "Pastry Blenders". Best-Tested Pie-Making Tools. Good Housekeeping. Retrieved 22 February 2011.
^"Pastry Blender". FOOD PROCESSOR BLENDER COMBO. Retrieved 5 April 2022.
^"No Pastry Cutter? Here Are Some Alternatives You Can Use". Kitchenfeeds.
A pastryblender, or pastry cutter, is a device used to mix a hard (solid) fat into flour in order to make pastries. The tool is usually made of narrow...
used to cut out corresponding shapes from biscuit, scone, pastry, or cake mixtures. Pastryblender A kitchen implement used to chop the fat into the flour...
chefs List of restaurant terminology PastryblenderPastry brush Scheiber, Noam (2016-10-13). "Creating a Pastry Chef From Scratch". The New York Times...
the use of a food processor, a specialized kitchen utensil called a pastryblender, or through various alternatives, like a pair of table knives held in...
unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets...
This is a list of choux pastry dishes. Choux pastry, or pâte à choux, is a light pastry dough that contains only butter, water, flour and eggs. The high...
from a yeast-leavened dough in a manner similar to bread, or from puff pastry, but with added ingredients (particularly eggs, butter, milk, cream and...
cinnamon spice to Europe. The spice later began to be used in Swedish pastries, with the modern kanelbulle (lit. ''cinnamon bun'') being created after...
Choux pastry, or pâte à choux (French: [pɑt a ʃu]), is a delicate pastry dough used in many pastries. The essential ingredients are butter, water, flour...
pastry (Danish: wienerbrød [ˈviˀnɐˌpʁœðˀ]) (sometimes shortened to danish, especially in American English) is a multilayered, laminated sweet pastry in...
Italian pastry with a sweet or creamy filling, originating in the Campania region. Sfogliatella means 'small, thin leaf/layer', as the pastry's texture...
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A bear claw is a sweet, yeast-raised pastry, a type of Danish, originating in the United States during the mid-1910s. In Denmark, a bear claw is referred...
basic types of pastry dough (a food that combines flour and fat): shortcrust pastry, filo pastry, choux pastry, flaky pastry and puff pastry. Doughs are...
then spread throughout the world. The concept is reminiscent of another pastry, the Cronut, which is a croissant and donut hybrid created by Dominique...
A toaster pastry is a type of bakers' confection. They are thin rectangles often made of rice bran, molasses, flour, syrup, and shortening, which on one...
palmier 'palm tree leaf'), pig's ear, palm heart, or elephant ear is a French pastry in a palm leaf shape or a butterfly shape, sometimes called palm leaves...
A cruller (/ˈkrʌlər/) is a deep-fried pastry popular in parts of Europe and North America. Regarded as a form of cake doughnut in the latter, it is typically...
French: [kʁwasɑ̃] ) is a French pastry made from puff pastry in a crescent shape. It is a buttery, flaky, viennoiserie pastry inspired by the shape of the...
layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries of Ottoman...
Karelian hot pot Kalakukko Cornish pasty List of butter dishes List of pastries Ruisreikäleipä Bread cheese Lihapiirakka Mämmi Sallinen-Gimpl, Pirkko (2000)...
Czech: štrúdl; Yiddish: שטרודל) is a traditional Viennese strudel, a popular pastry in Austria, Bavaria, the Czech Republic, Northern Italy, Slovenia, Croatia...
Knafeh (Arabic: كنافة) is a traditional Arabic dessert, made with spun pastry called kataifi, soaked in a sweet, sugar-based syrup called attar, and typically...
portmanteau of croissant and doughnut) is a pastry created and trademarked in 2013 by the French pastry chef Dominique Ansel. It resembles a doughnut...