How to Fill a Pastry Bag

Appears in

Published 2007

Cut off the end of the pastry bag with scissors, making a hole just large enough for you to insert the base of the tip.
Slide the tip firmly into the end of the bag.
Twist the bag a couple of times just above the tip and push the twisted material into the back of the tip to prevent filling from leaking out as you fill the bag.
Fold down the top of the bag to form a cuff.
Hold the bag under the cuff with one hand, and use the other hand to fill the bag with a rubber spatula.
Unfold the cuff and let the filling settle down near the tip.
Seal the top of the bag by folding it like an accordion.
Twist the top end of the bag to seal in the filling. The bag should be taut. Untwist the material clogging the tip to open the tip.

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