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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
Shortcrust_pastry
An unleavened dough
Common doughs used to make pastries include filo dough, puff pastry, choux pastry, shortcrust pastry, and flaky pastry. Pastries tend to have a delicate
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
Dessert pie made with apples
has 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
Apple_pie
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)
English shortcrust pastry
in the Derbyshire Dales district of Derbyshire. It consists of a shortcrust pastry shell filled with layers of raspberry jam[clarification needed] and
Bakewell_tart
Italian filled pastry
the pastry: sfogliatella riccia ('curly'), the standard version, and sfogliatella frolla, a less labour-intensive pastry that uses a shortcrust dough
Sfogliatella
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
French dessert tart with lemon flavored filling
variety of tart. It has a shortcrust pastry shell with a lemon flavored filling. In the United Kingdom, lemon tart consists of a pastry case (often made in
Lemon_tart
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)
Steak dish
from becoming soggy; coating the beef in mustard; or substituting shortcrust pastry for puff. Classical recipes may include pâté in place of duxelles
Beef_Wellington
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
Baked or fried filled good
sweet turnovers to have a fruit filling and be made with a puff pastry or shortcrust pastry dough and covered with icing. Savoury turnovers generally contain
Turnover_(food)
Pastry filled with meat or vegetables
filling, typically meat and vegetables, baked in a folded and crimped shortcrust pastry circle. The traditional Cornish pasty, which since 2011 has had Protected
Pasty
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
Pastry
the literature, is that the traditional shortcrust pastry Fuatscha Grassa was crossed with a French nut pastry by confectioners from Graubünden living
Bündner_Nusstorte
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
Dutch pastry
koek ("filled cake") is a Dutch pastry, consisting of a rich almond paste filling encased in buttery shortcrust pastry. Typically around 10 cm in diameter
Gevulde_koek
Type of sweet tart
Paraguay, Uruguay, Egypt and Greece. It is a covered, jam-filled shortcrust pastry dish principally made from flour, sugar and egg. Common fillings include
Pastafrola
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
British pie dish
Plain and Easy from 1747. Traditionally, the pie casing usually has a shortcrust pastry top and base (known as a double-crust), with the filling made up of
Chicken_and_mushroom_pie
Norwegian cake
Fyrstekake or prince's cake is a Norwegian cake consisting of shortcrust pastry, almond filling or marzipan, rum, powdered sugar, butter, cardamom, cinnamon
Fyrstekake
Type of biscuit
biscuit or cookie of German and Alsatian-Mosellan origin made of a rich shortcrust pastry. When made correctly, the cookies are crisp, fragile, somewhat dry
Spritzgebäck
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
Custard filled tart
Manchester tart is a traditional English baked tart consisting of a shortcrust pastry shell spread with raspberry jam, covered with a custard filling and
Manchester_tart
Indonesian traditional pie
custard tart pastry consisting of a shortcrust pastry filled with egg custard and condensed milk. This traditional Indonesian dessert pastry is very flat
Milk_pie
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
Savoury or sweet baked dish made with pastry
known as a single-crust or bottom-crust). Common pastry used include Shortcrust pastry, Puff pastry and Filo. However, some pies may use baking powder
Pie
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_desserts
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
Swiss type of tart
wähe consists of a casing (typically made of shortcrust pastry, but sometimes yeast dough or puff pastry) and a topping of a custard enveloping either
Wähe
French almond dessert
Normandy tart is a shortcrust pastry-based (pâte brisée) variant of the apple tart made in Normandy filled with apples, sliced almonds and sugar, topped
Normandy_tart
British dessert
a complaint was made against her. Treacle tart is prepared using shortcrust pastry, with a thick filling made from golden syrup (also known as light
Treacle_tart
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
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
Custard based pie
the bottom and sides but not the top. The crust may be made with shortcrust pastry, or with a crumb crust of crumbled cookies or a graham cracker crust
Cream_pie
Chinese baked item
chewy. The texture of this type of mooncake crust is similar to the shortcrust pastry used in Western pie crusts or tart shells. Tender crusts are made
Mooncake
Baked dessert consisting of an egg custard-filled pastry crust
IV included "doucettys". Medieval recipes generally included a shortcrust and puff pastry case filled with a mixture of cream, milk, or broth, with eggs
Custard_tart
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
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
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)
Pudding made with stale bread
Kingdom, a moist version of Nelson Squares, itself a bread pudding with shortcrust pastry, is nicknamed "Wet Nelly". Bread pudding originated with 11th-century
Bread_pudding
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
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)
Pastry of Bilbao, Spain
dark chocolate. The principal ingredients are: meringue, puff pastry or shortcrust pastry tartlet, egg yolk, and chocolate. The Marchioness of Parabere
Carolina_(pastry)
French dessert
Saint-Honoré in Paris. This classic French dessert is a circle of shortcrust pastry at its base with a ring of pâte à choux piped on the outer edge. Baked
St._Honoré_cake
Manchester tart is a traditional English baked tart consisting of a shortcrust pastry shell, spread with raspberry jam, covered with a custard filling and
List_of_British_desserts
French rum and vanilla pâtisserie
Blessed bread, canaules, and Retortillons. Since they were not a part of the Pastry Corporation (Guild), which had a monopoly over baking with milk and sugar
Canelé
Caramelised fruit tart
tarte Tatin is traditionally made with puff, but can be made with shortcrust pastry. Variations of this recipe can also be made as turnovers.[citation
Tarte_Tatin
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
French savory custard tart
early versions of quiche were made of bread dough but today shortcrust pastry and puff pastry are used. The American writer and cookery teacher James Peterson
Quiche
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)
Sixteenth series of The Great British Bake Off
two and a half hours a white chocolate tart, featuring a buttery shortcrust pastry, and a silky smooth set white chocolate ganache, all while selecting
The Great British Bake Off series 16
The_Great_British_Bake_Off_series_16
Tibetan pastry made with curd cheese
Masen (Má sēn, 麻森)is a pastry, made with tsampa, dry cubic or curd cheese, yak butter, brown sugar and water. List of pastries List of Tibetan dishes
Masan_(pastry)
Small pastry shell baked to hold a filling
tartelette, lit. 'small tart') is a pastry baked in the form of a small basket, up to 10 cm across, usually of shortcrust pastry, intended to be filled afterward
Tartelette
Currant-filled round shortcrust pastry
made using currants, sandwiched between two layers of unsweetened shortcrust pastry which after baking is normally a deep brown in colour. Chorley cakes
Chorley_cake
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
red bean paste. Pineapple cake – Round or rectangular block shaped shortcrust pastry filled with pineapple jam. (凤梨酥; 鳳梨酥; fènglí sū) Rousong bun or "pork
List of Chinese bakery products
List_of_Chinese_bakery_products
Paste used in cooking
"short" by bakers. Examples include many cookie/biscuit and pastries such as shortcrust pastry. Some dumpling and pasta doughs are similar enough that experts
Dough
Pastry of Leipzig
shortly after the hunting ban was imposed. Today's version consists of a shortcrust filled with a mixture of crushed almonds, nuts and a cherry. The cherry
Leipziger_Lerche
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
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
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
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
Small, round, currant-filled pastry
cake is a small, round turnover, filled with currants and made from flaky pastry with butter, sometimes topped with brown sugar. It originated in Eccles
Eccles_cake
Dessert
topped with beet sugar or brown sugar, while others are made with a shortcrust pastry. The French Canadian version of the dessert sometimes uses maple syrup
Tarte_au_sucre
Traditional Chinese pastry dish
Chasan (Chinese: 茶馓; pinyin: chásǎn) is a traditional Chinese pastry that is popular in Jiangsu Province, China, and especially in Huai'an, a historic
Chasan_(pastry)
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
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)
French pâtisserie
as Australia and New Zealand, is a French dessert made of puff pastry layered with pastry cream. Its modern form was influenced by improvements made by
Mille-feuille
Type of fat found around the loins and kidneys
of purchase, similar to raw meat. Pastry made from suet is soft in contrast to the crispness of shortcrust pastry, which makes it ideal for certain sweet
Suet
Eighth series of The Great British Bake Off
the bakers were required to produce 4 decorative savoury pies using shortcrust pastry with different designs on the pies that share a common theme in 2+1⁄2
The Great British Bake Off series 8
The_Great_British_Bake_Off_series_8
known as zwetschgen. In the Ketty Thull recipe, the dough for the shortcrust pastry base consists of flour, butter and sugar only. In other recipes, the
Quetschentaart
French dessert
[kʁɔ.kɑ̃.buʃ]) or croque-en-bouche is a French dessert consisting of choux pastry puffs piled into a cone and bound with threads of caramel. In Italy and
Croquembouche
French pastry
the Northern Basque Country, typically filled with black cherry jam or pastry cream. Gâteau Basque with cream is more typical in the Southern Basque Country
Gâteau_Basque
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
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
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
Pie containing diced or minced meat and gravy
approximately 8 ounces (230 g) baked in a tin with a bottom and top crust of shortcrust pastry which are crimped to form a seal. Pies are removed from the baking
Meat pie (Australia and New Zealand)
Meat_pie_(Australia_and_New_Zealand)
Pumpkin pastry
Danas wrote that there is an American variation of bundevara that uses shortcrust dough and pumpking filling. List of pies List of squash and pumpkin dishes
Bundevara
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
South African tart
for "milk tart", is a South African dessert consisting of a sweet shortcrust pastry containing a creamy filling made from milk, flour, sugar and eggs
Melktert
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
Savoury pastry from Malta
A pastizz (pl.: pastizzi) is a traditional savoury pastry from Malta. Pastizzi usually have a filling either of ricotta (pastizzi tal-irkotta or pastizzi
Pastizz
Onion tart originating in France
Most cooks blind bake the pastry case before adding the filling, although David does not. The pastry is generally shortcrust or a variant of it, but Larousse
Tarte_à_l'oignon
French savory pastry puff with cheese
A gougère (French: [ɡuʒɛʁ]), in French cuisine, is a baked savory choux pastry made of choux dough mixed with cheese. There are many variants. The cheese
Gougère
Italian sweet
(Mipaaf). These pastries, characteristic of the Enna pastry tradition, are crescent-shaped and made from a tender shortcrust pastry that is golden yellow
Cassatella_di_Agira
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
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
Swedish pastry
Punsch-roll (Swedish: punschrulle) is a Swedish small cylindrical pastry covered with green marzipan with the ends dipped in chocolate, with an interior
Punsch-roll
Traditional British food
minced-beef and cold water-pastry pie served with mashed potato. Two types of pastry should be used; the bottom or base should be suet pastry and the top can be
Pie_and_mash
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
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
European fried dish
cheeses.[citation needed] The dough used is generally puff pastry or a kind of shortcrust pastry made with less butter.[citation needed] They can be baked
Rissole
French dessert
a shortcrust pastry and baked. List of French dishes List of desserts Crème caramel Custard Egg tart Pastel de nata Tarte Tatin Shortcrust pastry "Recette
Tarte_à_l'badrée
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
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
Croissant dough cooked on a waffle pan
then spread throughout the world. The concept is reminiscent of another pastry, the Cronut, which is a croissant and donut hybrid created by Dominique
Croffle
Baked Italian pizza dish
(lit. 'belly' or 'tummy'), referring to the distinctive swelling of the pastry which resembles a belly bloating. Panzerotti originated in Apulian cuisine
Panzerotti
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
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SHORTCRUST PASTRY
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SHORTCRUST PASTRY
SHORTCRUST PASTRY
SHORTCRUST PASTRY
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