Round Pastry Cookie Cutter Set (12-pc.) by Ateco
If you plan to buy only one set of pastry cutters, make it this set. Comprising twelve round cutters neatly nested in a metal storage tin, this set has cutting edges sharp enough to tackle the most delicate puff pastry. Ranging from about 1" to 4½" in diameter, the cutters are useful for myriad jobs... See complete description »
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If you plan to buy only one set of pastry cutters, make it this set. Comprising twelve round cutters neatly nested in a metal storage tin, this set has cutting edges sharp enough to tackle the most delicate puff pastry. Ranging from about 1" to 4½" in diameter, the cutters are useful for myriad jobs. Reach for the smallest when you want to punch a steam hole in a pie's top crust, the largest when you want to cut dough for tartlet pans, and any of the in-between sizes when you're making cookies, crostini, pizzettes, biscuits, or even tea sandwiches.
I got more than I needed, but I will eventually use all of them. A great range of sizes. I will never have to buy more.
Haven't used this product yet. There are many sizes which I like. They don't feel as sturdy as other biscuit/cookie cutters though.
very satisfied, a million uses
I love this cookie cutter set! The tin makes it easy to store them and I found them to be of good quality (i.e. did not bend or lose shape while in use). After I used them the first time, I did hand wash them and then put them in a 200deg oven to dry, to avoid rusting, which another customer mentioned might be a problem. I don't really know if rusting is a problem, but I just washed them and put them in the oven before I turned it off for the night.
The cookie cutters are of quite heavy stainless steel constrution. They should last a lifetime or more. A size for any project.
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Rolling out pastry can be frustrating, especially if it's a warm day and you're working with an especially soft, buttery recipe like <i>pâte sablée. </i>If it starts to get sticky and you're at your wit's end, just scrape it back together and refrigerate for 30 minutes to an hour while you take a break. Pastry dough can almost always be salvaged.