Mini Muffins Open Pies Cookie Maker Non-stick coating granite stone Cookies Pastry

I love it

The wood part of the handle was rough as you can see on my photo. It was hurting my hands to hold it. Also the handle was moving during the cooking. The handle came off after first use.The product is not good quality.

Great quality! Sturdy and easy to use

This is camping equipment…. Not what I expected AT ALL.

This Mini Muffins Open Pies Cookie Maker Non-stick coating granite stone handheld press does what it should, but it did take me awhile to get the technique down, trying different heat settings on my outdoor burner (my indoor stove is a glass top). I used a fluted cookie cutter to get a round shape w pretty flower-like edges, and burnt about 5 batches of this before I got it down. This takes a low heat and a longer time for a shortbread type crust tart shell, but once you get the right settings for your recipe and stove, it works like a charm, and it's one of the easier ways I've found of making a bunch of small dessert shells at once (vs. in those tiny egg custard mini pans. I'd say the learning curve on this is high at the onset tho. You also need to have an open flame /gas top, and luckily I have one attached to my grill. This does clean up very easily, and my shells slid right off- looks spotless after use, actually, so i just wipe it off, like my waffle iron. Overall, a good product for specific uses.

All you need is some dough - any dough will use - and a filling.This weekend we tried some homemade dough and some filo dough we layered with olive oil and cut to size. As a filling we used:- sauteed chopped meat with caramelized onions- chopped walnuts with brown sugar, butter and vanilla- sauteed apples with cinnamon- egg salad with truffle saltCooking the mini-pastry shells was fun. It also had the benefit of slowing the pace of eating a bit, turning dinner into a languid experience with lots of great conversation.

When you look at the page it's difficult to tell how big it is because there's nothing to show scale. The pictures I've included should give a better indication that when they say "mini" they mean it. Each holds about a teaspoon of whipped cream and three blueberries.Operation is pretty simple. You preheat over a low to medium-low burner, put in the dough, cook a while on one side, flip and cook a while on the other.The directions are not quite correct. They say to use a 1/2 teaspoon scoop of dough and to cook 1.5 minutes on one side, 1 minute on the other. You actually need a heaping full teaspoon of dough to completely fill the mold and several minutes on each side to thoroughly cook them. Operation is a little inconsistent because the mold is hinged rather than truly two-piece. The pastries on the hinge side are squashed more than the ones on the handle side leading to some unevenness in the final product.Those issues aside - and they can be dealt with after a short learning curve - these work as they have for a couple hundred years turning out fillable petit-fours baskets.