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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
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
1838–1839 war between Mexico and France
The Pastry War began in November 1838 when French naval forces blockaded ports in Mexico, and captured San Juan de Ulúa in Veracruz. This was in response
Pastry_War
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
Type of pastry dough
Choux pastry, or pâte à choux (French: [pat a ʃu]), is a delicate pastry dough used in many pastries. The essential ingredients are butter, water, flour
Choux_pastry
French pâtisserie
of three layers of puff pastry (pâte feuilletée), alternating with two layers of pastry cream (crème pâtissière). The top pastry layer is finished in various
Mille-feuille
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
Unleavened pastry dough
unleavened pastry dough used for making baked goods. Filo-based products are made by layering many sheets of filo brushed with oil or butter; the pastry is then
Filo
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
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)
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
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
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
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
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 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)
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
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
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)
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
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
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
Type of baked goods and dough
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
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
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
An éclair (English: /ɪˈklɛər/ ih-KLAIR or /eɪˈklɛər/ ay-KLAIR) is a pastry made with choux dough filled with a cream and topped with a flavored icing.
Éclair
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
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
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
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
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
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
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
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)
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)
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
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
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
Chinese baked item
is the most famous variety. A traditional Cantonese mooncake is a round pastry, measuring about 10 cm (4 in) in diameter and 3–4 cm (1+1⁄4–1+1⁄2 in) thick
Mooncake
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)
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 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
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
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
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 savory custard tart
Quiche (/ˈkiːʃ/ KEESH) is a French tart consisting of a pastry case filled with savory custard and pieces of cheese, meat, seafood or vegetables. A well-known
Quiche
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
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)
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
Deep-fried snack/ turnover
originates from the Middle Persian word sambosag (سنبوسگ) (meaning 'triangular pastry'). It is made in different shapes, including a triangle, a cone, or a crescent
Samosa
Heart-shaped puff pastry dessert
pastry heart is a regional dessert item found in the Western New York area, with Buffalo credited as the place where it was first created. The pastry
Pastry_heart
Chinese fried pastry
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 dough
Ox-tongue_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
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
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
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)
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
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
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
Café and bakery in New York, United States
The Hungarian Pastry Shop is a café and bakery in the Morningside Heights neighborhood of Manhattan in New York City. It is located at 1030 Amsterdam Avenue
The_Hungarian_Pastry_Shop
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
Taiwanese pastry named after an anti-communist epithet
Mainland Sister Communist Bandit Pastries (Chinese: 大陸姐共匪餅; pinyin: Dàlù jiě gòngfěi bǐng) are a type of Taiwanese pastry sold in Chiayi City, Taiwan, with
Communist_bandit_pastry
Jasmin Bell, Pastry Instructor from Seattle, Washington 2nd - Jonathan Elias, Pastry Chef from Troy, Michigan 3rd - Jessica Scott, Executive Pastry Chef from
List of Halloween Baking Championship episodes
List_of_Halloween_Baking_Championship_episodes
Vietnamese pastry
the Teochew word for pastry, pia (餅 or 餠, Peng'im: bian², POJ: piáⁿ, round flat cake, pastry, cookie, biscuit). In Saigon, the pastry is called bánh bía
Bánh_pía
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
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
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
Decorative pastry on baked goods
Lattice pastry is when pastry is woven in a criss-crossing pattern of strips in the preparation of various foods. Latticed pastry is used as a type of
Lattice_(pastry)
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
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
Almond custard
patisserie. Frangipane is used in a variety of ways, including cakes and such pastries as the Bakewell tart, conversation tart, Jésuite, and galette des rois
Frangipane
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
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)
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
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
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
Savoury or sweet baked dish made with 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
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
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
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
Chinese restaurant in Seattle, Washington, U.S.
Mee Sum Pastry (simplified Chinese: 美心饼家; traditional Chinese: 美心餅家) is a Chinese restaurant with two locations in Seattle in the U.S. state of Washington
Mee_Sum_Pastry
Chinese: 唐餅; pinyin: Táng bǐng; lit. 'Tang-style baked goods') consist of pastries, cakes, snacks, and desserts of largely Chinese origin, though some are
List of Chinese bakery products
List_of_Chinese_bakery_products
French pastry
[ʒezɥit]) is a triangular, Puff pastry filled with frangipane cream and topped with sliced almonds and powdered sugar. The pastry originated in France and the
Jésuite
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
German baked food topping
In baking and pastry making, streusel (German pronunciation: [ˈʃtʁɔʏzl̩] ) is a crumbly topping of flour, butter, and sugar that is baked on top of muffins
Streusel
Type of food
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, char siu sou
Sou_(pastry)
Baked or fried filled good
turnover is a baked or fried food, 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)
Name, image, and description for each, with pastries in a 2nd section
This is a list of Italian desserts and pastries. Italian cuisine has developed through centuries of social and political changes, with roots as far back
List of Italian desserts and pastries
List_of_Italian_desserts_and_pastries
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 the world are heavier in pastry. A
Vol-au-vent
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
French dessert
Honoratus cake, is a dessert named for the French patron saint of bakers and pastry chefs, Saint Honoré or Honoratus (d. 600 AD), Bishop of Amiens. It was invented
St._Honoré_cake
Bakery in Wyoming, Ohio, United States
Wyoming Pastry Shop is a local bakery located in Wyoming, Ohio. The bakery primarily produces doughnuts, cookies, coffee cakes, wedding cakes, and European
Wyoming_Pastry_Shop
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
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
Chinese fried pastry
Jian dui 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
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. They may be
Profiterole
English shortcrust pastry
the Derbyshire Dales district of Derbyshire. It consists of a shortcrust pastry shell filled with layers of raspberry jam[clarification needed] and frangipane—a
Bakewell_tart
French pastry
A Paris–Brest is a French dessert made of choux pastry and filled with a praline flavoured cream, covered with flaked almonds. The dessert, round, usually
Paris–Brest
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