Folding Tip – Purse-Style (Aumônière) with Round Sheet
Here is a clear and detailed visual description of folding a round brick pastry sheet into a purse shape (aumônière).
🍳 Step 1: Round Sheet + Filling in the Center
- A round brick pastry sheet is laid flat on the work surface.
- A small mound of compact filling (ground meat + caramelized onions + herbs) is placed in the center of the sheet.
🤲 Step 2: Lifting the Edges
- Gently lift the edges of the brick sheet upward around the filling.
- The filling remains centered, while the sheet forms a small “nest.”
- The operator folds gently with her fingertips, without applying pressure.
🎀 Step 3: Forming the Neck
- All the edges are now gathered above the filling, like a small pouch.
- The operator holds the top of the sheet pinched between two fingers to form the “neck” of the aumônière.
- The base is nicely puffed, and the filling does not spill out.
- Pleats naturally fan out around the center.
✨ Step 4: Tying the Aumônière
- The top of the aumônière is tied with kitchen string, a chive stem, or a strip of brick pastry.
- The hands tie the knot gently.
- The top forms a small elegant ruffle, while the base remains stable.
- The aumônière is now well-sealed and compact.
🪢 Step 5: Sealing and Final Knot
- The top of the aumônière is tied with kitchen string, a chive stem, or a strip of brick pastry.
- The hands tie the knot gently.