pastry
Sign in to savePastry is various doughs (often enriched with fat or eggs), and the sweet and savoury baked goods made with them. The dough may be called pastry dough. Sweetened pastries are often described as ''baker's confectionery''. Common pastry dishes include börek, pies, tarts, croissants, and turnovers.
AI overview
Pastry refers to doughs made with ingredients like fat or eggs, along with the sweet and savory baked goods created from these doughs. Common examples include pies, tarts, croissants, and börek, with sweetened varieties often called baker's confectionery.
AI-generated from the Wikipedia summary — may contain errors.
Key facts
- Food.name
- Pastries
- Food.image
- Jean Philippe - Pastries.jpg
- Food.image_size
- 250px
- Food.caption
- Different kinds of pastries on display
- Food.country
- Worldwide
- Food.main_ingredient
- Often flour, sugar, milk, butter, lard or shortening, baking powder, eggs
via Wikipedia infobox
Article
9 sectionsContents
- Definitions
- History
- Types of pastry dough
- Chemistry
- Pastry chefs
- Gallery
- See also
- References
- External links
Pastry is various doughs (often enriched with fat or eggs), and the sweet and savoury baked goods made with them. The dough may be called pastry dough. Sweetened pastries are often described as ''baker's confectionery. Common pastry dishes include börek, pies, tarts, croissants, and turnovers.
The French word pâtisserie is also used in English (with or without the accent) for many of the same foods, as well as the set of techniques used to make them. Originally, the French word referred to anything, such as a meat pie, made in dough (paste, later pâte) and not typically a luxurious or sweet product. This meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today.