| 摘要 |
A folded pastry product and method for making the product are disclosed herein. The product incorporates a layered dough and fat pastry shape having a first end and a second end, a first flanged portion adjacent the first end and a second flanged portion adjacent the second end, each of the flanged portions including at least a pair of flanges and a narrowed area having side edges for holding the filling product. The flanges are overlapped to provide a recessed and sealed area for holding the filling product. The general shape of the pastry allows for efficient cutting from the pastry sheet and allowing for a minimum of wasted dough product. A method is also disclosed wherein a layered dough pastry shell is formed by cutting a shape from a sheet of layered dough, applying a filling to the shape, folding flanges of the dough shape in an overlapping fashion, indenting the flanges to clear a sealing area of filling before being sealed with a crimper. The filling may be baked along with the resulting pastry shell to provide a visible section of filling and to allow efficient baking thereof.
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