ORION Kurtosze / Trdelnik Mould for Rurki — 2-piece universal set (MPN 120024)

The ORION Kurtosze / Trdelnik Mould for Rurki is a two-piece universal set designed for preparing traditional tubular pastries such as kurtosze and trdelnik at home or in small-scale bakery environments. The set contains two reusable metal moulds that form cylindrical pastry shells, enabling consistent shape and even browning when used in ovens, grills or over open heat sources. The moulds are suitable for wrapping dough and baking individual pastry tubes that can be filled or coated after baking.

Advantages

These metal moulds provide a stable cylindrical form that helps achieve uniform thickness and colour during baking. The two-piece design offers flexibility for different dough sizes and simplifies removal of baked pastries without damage. Durable construction ensures repeated use for home baking and small commercial production, and the open-surface metal promotes direct heat contact for efficient browning.

Suitable for

• Preparing kurtosze, trdelnik and similar tubular pastries
• Home baking and small bakery production
• Baking in conventional ovens, on grills or over open flames
• Creating filled or coated pastry tubes (chocolate, nuts, sugar)

Key specifications

• Set: two reusable metal moulds designed for tubular pastries
• Material: metal construction for direct heat transfer
• Compatibility: suitable for use in ovens, on grills and over open heat sources
• Function: for wrapping dough and baking cylindrical shells

How to use

Wrap prepared dough evenly around the moulds, securing the edges to form a continuous spiral or smooth tube. Place the moulds with dough into a preheated oven, on a grill or hold over a controlled open flame, turning regularly to achieve even baking and browning. After baking, allow the pastry to cool briefly on the mould, then carefully slide the finished tube off the mould. Finish by filling, glazing or coating the pastry as desired.

Usage recommendations

Preheat the chosen heat source and rotate the moulds steadily to ensure uniform colour. Lightly grease the moulds or use a thin dusting of flour to facilitate release. Monitor baking time closely since heat source intensity varies between ovens, grills and open flame cooking.