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An unleavened dough
Pastry is various unleavened doughs, often enriched with fat or eggs. The dough may be called pastry dough. Common pastry dishes include börek, pies,
Pastry
1838–1839 war between Mexico and France
The Pastry War (Spanish: Guerra de los pasteles; French: Guerre des Pâtisseries), also known as the First French intervention in Mexico or the First Franco-Mexican
Pastry_War
Multilayered, laminated sweet pastry
A Danish pastry (sometimes shortened to Danish; Danish: wienerbrød [ˈviˀnɐˌpʁœðˀ], lit. 'Viennese bread') is a multilayered, laminated sweet viennoiserie
Danish_pastry
English comic actor (1908–1979)
writer. He is best remembered for his stage and television character Mr Pastry. Hearne was born in Norwich, Norfolk, in 1908, the son of Richard and Lily
Richard_Hearne
Type of pastry dough
Choux pastry, or pâte à choux (French: [pɑt a ʃu]), is a delicate pastry dough used in many pastries. The essential ingredients are butter, water, flour
Choux_pastry
French pâtisserie
Kingdom, and custard slice, is a French dessert made of puff pastry layered with pastry cream. Its modern form was influenced by improvements made by
Mille-feuille
Light, flaky pastry
Puff pastry, also known as pâte feuilletée, is a light, flaky pastry, its base dough (détrempe) composed of wheat flour and water. Butter or other solid
Puff_pastry
Base used for a tart, quiche or pie
Shortcrust is a type of pastry often used for the base of a tart, quiche, pie, or (in the British English sense) flan. Shortcrust pastry can be used to make
Shortcrust_pastry
Unleavened pastry dough
Filo (Greek: φύλλο), phyllo or yufka is a very thin unleavened pastry dough used for making baked goods such as baklava and borek. Filo-based products
Filo
Chef skilled in the preparation of pastries
A pastry chef is a station chef in a professional kitchen, skilled in the making of pastries, desserts and other baked goods. They are employed in large
Pastry_chef
Pastry/Pastries is a North American term for sweet baked goods made with a dough with a high fat content, however, is generally used colloquially to describe
List_of_pastries
Italian pastry
interchangeable name for the French croissant. The main ingredients of a cornetto are pastry dough, eggs, butter, water, and sugar. Egg yolk is brushed on the surface
Cornetto_(pastry)
Form of unleavened pastry
Flaky pastry, also known as quick pastry, blitz pastry or rough puff, is a light and thin unleavened pastry that is similar to, but distinct from, puff
Flaky_pastry
Semi-solid cooked mixture of milk and egg
in consistency from a thin pouring sauce (crème anglaise) to the thick pastry cream (crème pâtissière) used to fill éclairs. The most common custards
Custard
consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or
List_of_pies,_tarts_and_flans
Italian filled doughnut
snack food and dessert. The pastry's name is etymologically related to bomba (lit. 'bomb'), and the same type of pastry is also called bomba (pl.: bombe)
Bombolone
Italian ricotta-filled pastry
Iris is a Sicilian pastry consisting of a brioscia that is filled with a sweet and creamy filling containing ricotta cheese, coated with breadcrumbs and
Iris_(pastry)
Pastry with almond paste filling
A bear claw is a sweet pastry originating in the United States during the mid-1910s. The name bear claw as used for a pastry is first attested in a 1914
Bear_claw
Layered filo pastry dessert
(/bɑːkləˈvɑː, ˈbɑːkləvɑː/ , or /bəˈklɑːvə/) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with either syrup
Baklava
Kitchen tool
A pastry wheel, also known as a pastry jigger or jagging wheel, is a kitchen tool which is used to cut pastry and other doughs. A typical design includes
Pastry_wheel
Eating utensil
A pastry fork, dessert fork, pie fork or cake fork is a fork designed for eating pastries and other desserts from a plate. The fork has three or four
Pastry_fork
Type of baked goods
a meeting point between bread and pastry, which was described by the Dictionnaire Petit Robert as neither a pastry nor a bread. The dough is sweetened
Viennoiserie
French savory custard tart
Quiche (/ˈkiːʃ/ KEESH) is a French tart consisting of a pastry crust filled with savory custard and pieces of cheese, meat, seafood or vegetables. A well-known
Quiche
The Asian Pastry Cup (APC) is an international pastry competition taking place every two years in Singapore. It is the official selective platform for
Asian_Pastry_Cup
Middle Eastern dessert
a both a sweet spun Middle Eastern dessert, and a type of shredded filo pastry dough popular in the Balkans and Levant, used for various Middle Eastern
Kadayif_(pastry)
Apricot pastry
viennoiserie made with apricots. The pastry has roots in French Algeria, and is named after the city of Oran, Algeria. The pastry is often shaped like an oval
Oranais_(pastry)
Cream-filled pastry
ih-KLAIR or /eɪˈklɛər/ ay-KLAIR, French: [eklɛːʁ] ; lit. 'lightning') is a pastry made with choux dough filled with a cream and topped with a flavored icing
Éclair
Kurdish pastry,küt pastry or plain pastry, is a type of pastry derived from oily kömbe, usually made and sold in pastry shops. It is prepared with flour
Kurdish_pastry
List of Pâtisserie
desserts, sweet pastries and cakes that come from French cuisine. In France, a chef who prepares desserts, cakes and sweet pastries is called a pâtissier
List_of_French_desserts
Italian filled pastry
Sfogliatella (Italian: [sfoʎʎaˈtɛlla]; pl.: sfogliatelle) is a shell-shaped pastry with a sweet or creamy filling, originating in the Campania region of Italy
Sfogliatella
Type of pastry, typically toasted and store-bought
A toaster pastry is a type of bakers' confection. They are thin rectangles often made of rice bran, molasses, flour, syrup, and shortening, which on one
Toaster_pastry
This is a list of choux pastry dishes. Choux pastry, or pâte à choux, is a light pastry dough that contains only butter, water, flour and eggs. The high
List_of_choux_pastry_dishes
Pastry of Bilbao, Spain
The Carolina is a typical pastry of Bilbao, Spain. It consists of a miniature pastry crust filled with custard and topped with a meringue cone. Typically
Carolina_(pastry)
Cooking utensil
A pastry blender, or pastry cutter, is a device used to mix a hard (solid) fat into flour in order to make pastries. The tool is usually made of narrow
Pastry_blender
Middle Eastern dessert
Knafeh (Arabic: كنافة) is a traditional Arab dessert made with kadayif (spun pastry dough) layered with cheese and soaked in a sweet, sugar-based syrup called
Knafeh
Taiwanese buttery, flaky pastry with taro fillings
Taro pastry is a Taiwanese shortbread snack with a spherical shape and made with taro as sweet filling. It first appeared in Taichung City, Taiwan in the
Taro_pastry
Vocational school in Chicago, Illinois, U.S.
The French Pastry School (FPS) is a vocational secondary school located in Chicago, Illinois, in the United States. Its courses cover pastry, baking and
French_Pastry_School
Photograph by August Sander
The Pastry Cook, also known as The Pastry Chef, is a black and white photograph taken by German photographer August Sander, in 1928. It was included in
The_Pastry_Cook
Pastry is an overlay network and routing network for the implementation of a distributed hash table (DHT) similar to Chord. The key–value pairs are stored
Pastry_(DHT)
International pastry contest
The World Pastry Cup (French:Coupe du Monde de la Pâtisserie) is an international pastry competition taking place every two years in Lyon, France. Qualification
World_Pastry_Cup
Portuguese egg tart pastry dusted with cinnamon
(Portuguese: [pɐʃˈtɛl dɨ ˈnatɐ]; literally, cream pastry; pl.: pastéis de nata) is a Portuguese egg custard tart pastry, optionally dusted with cinnamon. Outside
Pastel_de_nata
French deep-fried pastry
French: [bɛɲɛ]; lit. 'bump') is a deep-fried pastry of French origin. It is commonly made from choux pastry, but can also be made using rice flour (rice
Beignet
Deep-fried donut-like pastry
A cruller (/ˈkrʌlər/) is a deep-fried pastry popular in parts of Europe and North America. In Europe, the distinct shape is typically formed in one of
Cruller
Type of bakery specializing in sweet baked goods and desserts, and the good themselves
A pâtisserie (French: [pɑtisʁi]; pasticceria in Italian; pastry shop or patisserie in English) is a type of bakery that specializes in sweet baked goods
Pâtisserie
Baked, filled pastry
A pie is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savoury ingredients. Sweet pies may be
Pie
Italian snack made with puff pastry and stuffings
rustici) is a Salento snack made with puff pastry and stuffings that vary by style. A common preparation uses puff pastry, tomato, and mozzarella. It is part
Rustico_(pastry)
Catalan pastry
The coca (Catalan pronunciation: [ˈkokə]), coc or fogassa, is a pastry typically made and consumed in Catalonia, the Aragonese Strip, most of Valencia
Coca_(pastry)
Swiss-French pastry chef (born 1991)
Guichon (born 15 March 1991) is a French-Swiss pastry chef and chocolatier. He is known for his pastry designs and chocolate sculptures. Guichon was born
Amaury_Guichon
Cuban baked puff pastry–type pastries
Cuban pastries (known in Spanish as pasteles or pastelitos) are baked puff pastry–type pastries filled with sweet or savory fillings. Traditional fillings
Cuban_pastry
French pastry
croissant dough filled with vanilla pastry cream and chocolate chips. Its name translate as "Swiss bread" although the pastry originated in France and is not
Pain_suisse
Cooking utensil used to spread a liquid on food
A pastry brush, also known as a basting brush, is a cooking utensil used to spread butter, oil or glaze on food. Traditional pastry brushes are made with
Pastry_brush
Taiwanese mooncake pastry filled with salted duck egg yolk and red bean paste
Egg yolk pastry or dànhuángsū is a traditional Taiwanese mooncake of which the filling is made of salted duck egg yolk and red bean paste. According to
Egg_yolk_pastry
Deep-fried German pastry
Schneeballen respectively), snowball in English, is a deep-fried pastry made from shortcrust pastry especially popular in the area of Rothenburg ob der Tauber
Schneeball_(pastry)
Forcemeat
the dish was cooked in a pastry case and called pâté en croute; in more recent times it is more usually cooked without pastry in a terrine, and called
Pâté
Canadian restaurant chain, specializing in pastries
specializing in pastries known as BeaverTails, that is operated by BeaverTails Canada Inc. Its namesake products are fried dough pastries, individually
BeaverTails
desserts in western cultures, including cakes, cookies, biscuits, gelatins, pastries, ice creams, pies, puddings, and candies. Fruit is also commonly found
List_of_desserts
Traditional Hakka pastry from Miaoli, Taiwan
Belly button pastry (Chinese: 肚臍餅; Tongyong Pinyin: Dùcíbǐng; Tâi-lô: Tōo-tsâi-piánn) is a traditional pastry associated with the Hakka communities of
Belly_button_pastry
French pastry
Paris–Brest is a French dessert made of choux pastry and a praline flavoured cream, covered with flaked almonds. The pastry, round, i.e. wheel-shaped, was created
Paris–Brest
Kitchen utensil
Wikimedia Commons has media related to Pastry bag. A pastry bag (or piping bag in the Commonwealth) is an often cone- or triangular-shaped bag made from
Pastry_bag
American attorney and pastry chef
Gesine Bullock-Prado (born March 6, 1970) is an American pastry chef, TV personality, author, attorney, and former film executive. Bullock-Prado was born
Gesine_Bullock-Prado
French pastry
palmier 'palm tree leaf'), pig's ear, palm heart, or elephant ear is a French pastry in a palm leaf shape or a butterfly shape, sometimes called palm leaves
Palmier
2009 American film
Kings of Pastry is a film by D.A. Pennebaker and Chris Hegedus that follows a group of world-class French pastry chefs as they compete for France's most
Kings_of_Pastry
is a list of notable pastry chefs. A pastry chef is a station chef in a professional kitchen, skilled in the making of pastries, desserts and other baked
List_of_pastry_chefs
Bulgarian pastry shop chain
Nedelya (Bulgarian: Неделя, Sunday) is a Bulgarian pastry shop and coffeehouse chain headquartered in Sofia, Bulgaria. Founded in 1993 in Sofia by married
Nedelya_(pastry_shop)
Layers of dough separated by butter
a light, flaky product. Pastries using laminated doughs include: Viennoiserie, used for croissant, from France Danish pastry, a type of Viennoiserie,
Laminated_dough
Open-topped pastry dish
consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or
Tart
Middle Eastern pastry dough
is a family of Middle Eastern pastry products. In modern usage, kadayif often refers specifically to fine shredded pastry dough used in desserts such as
Kadayif
2012 video game
Pastry Panic is a 2012 platform game developed by the American indie studio Underground Pixel. In the game, the player controls a dinosaur who must eat
Pastry_Panic
Deep-fried pastry in North African cuisine
a stuffed malsouka pastry which is commonly deep fried. The best-known version is the egg brik, a whole egg in a triangular pastry pocket with chopped
Brik
Pie with meat filling
A meat pie is a pie baked with pastry with a filling of meat and often other savory ingredients. They are found in cuisines worldwide. Meat pies are usually
Meat_pie
Taiwanese pastry named after an anti-communist epithet
Communist bandit pastries (Chinese: 共匪餅; pinyin: Gòngfěi bǐng) are a type of Taiwanese pastry sold in Chiayi City, Taiwan. The snack is named after the
Communist_bandit_pastry
Chocolate bar filled with kadayif and pistachio cream
Dubayy) is a style of chocolate bar filled with chopped kadayif (spun filo pastry) and a pistachio-tahini cream. It was created in 2021 by Nouel Catis Omamalin
Dubai_chocolate
International pastry contest
The 2015 World Pastry Cup (French:Coupe du Monde de la Pâtisserie 2015) is an international pastry contest which took place in 25–26 January 2015 in Lyon
2015_World_Pastry_Cup
Small French almond cake
(2008). Advanced Bread and Pastry. Cengage Learning. p. 474. ISBN 978-1-4180-1169-7. Hesser, Amanda (November 24, 1999). "The Pastry Chef's Rich Little Secret"
Financier_(cake)
Crescent-shaped viennoiserie pastry
made from a laminated yeast dough that sits between a bread and a puff pastry. It is buttery and flaky, inspired by the shape of the Austrian kipferl
Croissant
French pastry chef (born 1985)
France) is a French pastry chef. He is the executive pastry chef at Le Meurice, in Paris, part of the Dorchester Collection. Grolet's pastries focus on fruits
Cédric_Grolet
Cream-filled pastry
Canada), is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. The puffs may
Profiterole
Chinese fried pastry
‹See RfD› Ox-tongue pastry (Chinese: 牛脷酥; pinyin: niúlìsū; Jyutping: ngau4 lei6 sou1) or horse-ear pastry (Chinese: 馬耳; pinyin: mǎěr), is a Chinese fried
Ox-tongue_pastry
Regional Swedish pastry
Gustavus Adolphus pastry (Swedish: Gustav Adolfsbakelse) is a pastry traditionally eaten on 6 November in Sweden, Gustavus Adolphus Day, the death day
Gustavus_Adolphus_pastry
Puff pastry originating in France
puff pastry with a filling. It was also formerly called a 'patty case' in the USA, though patty cases in the rest of world are heavier in pastry. A vol-au-vent
Vol-au-vent
Australian pastry chef and chocolatier
Kirsten Tibballs is an Australian pastry chef and chocolatier. In 2004, Tibballs represented Australia at the World Pastry Team Championships in Las Vegas
Kirsten_Tibballs
Type of fat found around the loins and kidneys
(99 and 104 °F). Its high smoke point makes it ideal for deep frying and pastry production. The primary use of suet is in tallow, although it is also used
Suet
Type of food
‹See RfD› Sou is a type of dried flaky Chinese pastry, which use Chinese flaky pastry, found in a variety of Chinese cuisines. In dim sum restaurants,
Sou_(pastry)
Type of confectionery popular in Sweden
havregrynskugle) or the chocolate ball (Swedish: chokladboll) is a type of unbaked pastry that is a popular Danish and Swedish confectionery. Oatmeal balls consist
Oatmeal_ball
Pastry dough made using hot water
Hot water crust is a type of pastry used for savoury pies, such as pork pies, game pies, Scotch pies and more rarely, steak and kidney pies. Hot water
Hot_water_crust_pastry
Pastry with a filling on a single piece of dough which has been folded over and sealed
turnover is a baked or fried good, made by placing a filling on a piece of pastry or viennoiserie dough. The dough is then folded over and sealed, and is
Turnover_(food)
Dessert pie made with apples
shortcrust pastry both above and below the filling; the upper pastry may be solid or latticed (woven of crosswise strips). The bottom or pastry base may
Apple_pie
Croissant-doughnut pastry invented in 2013
viennoiserie developed and trademarked in 2013 by the French-born New York pastry-chef Dominique Ansel. Resembling a doughnut, it is made from viennoiserie
Cronut
Chinese fried pastry
Jiandui or sesame balls are a type of fried Chinese pastry made from glutinous rice flour. The pastry is coated with sesame seeds on the outside and is
Jian_dui
Steak dish
puff pastry. Some recipes include wrapping the contents in prosciutto, or dry-cured ham, which helps retain moisture while preventing the pastry from
Beef_Wellington
Traditional Karelian food
Karelian hot pot Kalakukko Cornish pasty List of butter dishes List of pastries Ruisreikäleipä Bread cheese Lihapiirakka Mämmi Sallinen-Gimpl, Pirkko (2000)
Karelian_pasty
Almond filled pastry
Banket (bahn-KET) is a type of sweet pastry filled with almond paste, which originated in the Netherlands. It is made in several forms, each of which goes
Banket_(pastry)
Type of pastry in the Netherlands and Belgium
A tompoes or tompouce is a pastry in the Netherlands and Belgium. It closely resembles the Australian vanilla slice and German Cremeschnitte, and more
Tompouce
to people of Chinese and Japanese origin. Pastel is Portuguese for any pastry and so is used for wonton in Brazil. Flango is eye dialect of frango (Portuguese
List_of_ethnic_slurs
British television baking competition
a British television baking competition featuring teams of professional pastry chefs pitted against one another over two challenges. The series is a spin-off
Bake_Off:_The_Professionals
Italian ricotta-filled pastry
Cannoli are Sicilian pastries consisting of a tube-shaped shell of fried pastry dough, filled with a sweet and creamy filling containing ricotta cheese
Cannoli
Stuffed phyllo pastry
Börek or burek or byrek is a family of pastries or pies made in West Asia and Southeast Europe. The pastry is made of a thin flaky dough such as filo
Börek
Pastry chef
a New York City-based American pastry chef, television celebrity, and cookbook author. He served as executive pastry chef at Daniel from 2001 through
Johnny_Iuzzini
Type of cake associated with Epiphany
cake: the galette and the gâteau. The galette des rois is a flaky puff pastry traditionally filled with frangipane. These days the filling may also be
King_cake
Japanese fish-shaped cake
Taiyaki (鯛焼き, lit. 'baked sea bream') is a Japanese fish-shaped cake, commonly sold as street food. It imitates the shape of tai (鯛, red sea bream), which
Taiyaki
PASTRY
PASTRY
Surname or Lastname
English
English : variant spelling of Tart.French : metonymic occupational name for a maker and seller of fine pastries,
from Old French tarte ‘tart’, ‘pastry’.Possibly
an altered form of Tartre, a regional variant of Tertre,
a habitational name from a common place name meaning ‘height’,
‘hill’.A Tartre with the secondary surname
Surname or Lastname
English (mainly Devon)
English (mainly Devon) : nickname for a chirpy person, from Middle English pinch, pink ‘(chaf)finch’. Compare Finch.English (mainly Devon) : possibly a metonymic occupational name from Middle English pinche ‘pleated fabric’, from Middle English pinche(n) ‘to pinch (pastry)’, ‘to pleat (fabric)’, ‘to crimp (hair, etc.)’, also ‘to cavil’, ‘to be niggardly’.
Boy/Male
American, Australian, British, English, Jamaican
Baker; Occupational Name Transferred to Surname and to a First Name; Pastry Maker
PASTRY
PASTRY
Surname or Lastname
English
English : habitational name from Skipton or Skipton-on-Swale in North Yorkshire. Both places are named with Old English scīp ‘sheep’ (with later change of ‘s’ to ‘sk’ under Scandinavian influence) + tūn ‘enclosure’, ‘settlement’.
Boy/Male
Indian
Pure, Chaste
Boy/Male
Welsh
Legendary son of Tegid.
Boy/Male
Tamil
Prince
Girl/Female
Christian & English(British/American/Australian)
Desired
Girl/Female
English
Favor; gift;carisma.
Boy/Male
Tamil
Priest
Girl/Female
Arabic
Gift; Made
Girl/Female
Indian
White
Boy/Male
English
Son. A nickname and given name.
PASTRY
PASTRY
PASTRY
PASTRY
PASTRY
n.
A board on which pastry dough is rolled; a molding board.
n.
Articles of food made of paste, or having a crust made of paste, as pies, tarts, etc.
n.
The place where pastry is made.
n.
A small ball of rich minced meat or fish, covered with pastry and fried.
n.
A culinary utensil of metal with a plate or disk which is heated, and held over pastry, etc., to brown it.
n.
A casing or crust, or a mold, of pastry, as for a pie.
pl.
of Pastry
n.
A species of small open pie, or piece of pastry, containing jelly or conserve; a sort of fruit pie.
superl.
Breaking or crumbling readily in the mouth; crisp; as, short pastry.
n.
Specifically, in cookery, a dough prepared for the crust of pies and the like; pastry dough.
n.
Food; pastry; sweetmeats.
n.
A species of pastry, containing cream and almonds.
a.
Designating a club in London, to which Addison and Steele belonged; -- so called from Christopher Cat, a pastry cook, who served the club with mutton pies.
n.
a kind of light pastry.
superl.
Abounding in agreeable or nutritive qualities; -- especially applied to articles of food or drink which are high-seasoned or abound in oleaginous ingredients, or are sweet, luscious, and high-flavored; as, a rich dish; rich cream or soup; rich pastry; rich wine or fruit.
a.
The white of egg. It is used as a size or a glaze in bookbinding, for pastry, etc.
n.
That which renders pastry short or friable, as butter, lard, etc.
a.
To make short or friable, as pastry, with butter, lard, pot liquor, or the like.
n.
A delicate pastry made of powdered sugar and the whites of eggs whipped up, -- with jam or cream added.