Shaping Leaved Pastries

Brush the dough with melted butter, goose fat, or oil. For purses, cut the dough into 4 in/10 cm squares. Pile three squares on top of each other and add a tablespoon of filling. Gather up the corners to enclose the filling and twist to seal. For triangles, cut the dough into 2-3 in/5-7 cm strips. Put a tablespoon of filling near one end and fold one corner of the strip over the filling to make a triangle. Continue folding the strip to form a neat triangular parcel. For crescents, cut the dough into 6 in/15 cm squares. Spread a tablespoon of filling along one edge and roll up. Curve the ends of the roll to form a crescent and pinch them to seal.