Method for producing pastry pockets

摘要

Foodstuffs are inserted into pastry pockets so that they can be eaten hot or cold as a snack without cutlery and crockery being necessary for consumption. In order to make it possible to produce, mechanically and efficiently, pastry pockets which have relatively thin walls and are lightly sealed, a lightweight core part 3 is inserted between an upper and a lower ribbon of dough 1,2, the lower ribbon of dough 1 being inserted into adjacent troughs 4 of a baking sheet 5. When the upper ribbon of dough 2 has been put into place, a pressing tool is used to press the two ribbons of dough about the lower and lateral sections of the core parts in such a way that a strong and tight connection is established here during baking. <IMAGE>