https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=Talk%3ALattice_cutterTalk:Lattice cutter - Revision history2026-05-06T10:38:44ZRevision history for this page on [[Cookipedia]]MediaWiki 1.45.1https://www.cookipedia.co.uk/wiki/index.php?title=Talk:Lattice_cutter&diff=77777&oldid=prevRoses2at at 09:10, 31 July 20102010-07-31T09:10:05Z<p></p>
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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 --[[User:JuliaBalbilla|JuliaBalbilla]] 17:56, 14 February 2010 (GMT)<br />
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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? <br />
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According to some net recipes I researched for this [[Linzer torte|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.<br />
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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.<br />
--[[User:Roses2at|Roses2at]] 09:49, 31 July 2010 (BST)<br />
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