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Pastry is
baked Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods can be baked. Heat is gradually transferred ...
food made with a dough of flour, water and shortening (solid fats, including
butter Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment ...
or
lard Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig.Lard
entry in the ...
) that may be savoury or sweetened. Sweetened pastries are often described as '' bakers' confectionery''. The word "pastries" suggests many kinds of baked products made from
ingredients An ingredient is a substance that forms part of a mixture (in a general sense). For example, in cooking, recipes specify which ingredients are used to prepare a specific dish. Many commercial products contain secret ingredients that are purport ...
such as flour, sugar, milk,
butter Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment ...
, shortening,
baking powder Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid. The base and acid are prevented from reacting prematurely by the inclusion of a buffer such as cornstarch. Baking powder is used to increas ...
, and
eggs Humans and human ancestors have scavenged and eaten animal eggs for millions of years. Humans in Southeast Asia had domesticated chickens and harvested their eggs for food by 1,500 BCE. The most widely consumed eggs are those of fowl, especial ...
. Small
tarts A tart is a baked 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 savoury, though modern tarts are usually fruit-based, sometimes with ...
and other sweet baked products are called pastries as a synecdoche. Common pastry dishes include pies,
tarts A tart is a baked 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 savoury, though modern tarts are usually fruit-based, sometimes with ...
, quiches,
croissant A croissant is a buttery, flaky, Austrian viennoiserie pastry inspired by the shape of the Austrian kipferl but using the French yeast-leavened laminated dough. Croissants are named for their historical crescent shape, the dough is layered wi ...
s, and
pasties Pasties (singular pasty or pastie) are patches that cover a person's nipples and areolae, typically self-adhesive or affixed with adhesive. They originated as part of burlesque shows, providing a commercial form of bare-breasted entertainment. T ...
. The French word pâtisserie is also used in English (with or without the accent) for the same foods. 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. Pastry can also refer to the pastry dough, from which such baked products are made. Pastry dough is rolled out thinly and used as a base for baked products. Pastry is differentiated from
bread Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made food ...
by having a higher fat content, which contributes to a flaky or crumbly texture. A good pastry is light and airy and fatty, but firm enough to support the weight of the filling. When making a
shortcrust pastry Shortcrust pastry 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 both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken ...
, care must be taken to blend the fat and flour thoroughly before adding any liquid. This ensures that the flour granules are adequately coated with fat and less likely to develop gluten. On the other hand, overmixing results in long gluten strands that toughen the pastry. In other types of pastry such as
Danish pastry A Danish pastry ( da, wienerbrød ) sometimes shortened to just Danish, especially in American English) is a multilayered, laminated sweet pastry in the ''viennoiserie'' tradition. The concept was brought to Denmark by Austrian bakers, where the r ...
and
croissant A croissant is a buttery, flaky, Austrian viennoiserie pastry inspired by the shape of the Austrian kipferl but using the French yeast-leavened laminated dough. Croissants are named for their historical crescent shape, the dough is layered wi ...
s, the characteristic flaky texture is achieved by repeatedly rolling out a dough similar to that for yeast bread, spreading it with butter, and folding it to produce many thin layers.


Types

;
Shortcrust pastry Shortcrust pastry 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 both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken ...
: Shortcrust pastry is the simplest and most common pastry. It is made with flour, fat, butter, salt, and water to bind the dough. ''pâte brisée'' is the French version of classic pie or tart shortcrust pastry. The process of making pastry includes mixing of the fat and flour, adding water, chilling and then rolling out the dough. Chilling before rolling is essential since it enables the fat (lard, butter etc) to harden again and thus create flaky layers in the dough. It also allows for even hydration and inhibits gluten formation. This results in a tender flaky pastry. :The fat is mixed with the flour first, generally by rubbing with fingers or a
pastry blender A pastry blender is a cooking utensil used to mix a hard (solid) fat into flour in order to make pastries. The tool is usually made of narrow metal strips or wires attached to a handle, and is used by pressing down on the items to be mixed (known ...
, which inhibits gluten formation by coating the gluten strands in fat and results in a short (as in crumbly; hence the term shortcrust), tender pastry. A related type is the sweetened sweetcrust pastry, also known as ''pâte sucrée'', in which sugar and egg yolks have been added (rather than water) to bind the pastry. ;
Flaky 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 pastry. It is often called quick pastry or blitz pastry in reference to the short time its pre ...
: Flaky pastry is a simple pastry that expands when cooked due to the number of layers. It bakes into a crisp, buttery pastry. The "puff" is obtained by the shard-like layers of fat, most often butter or shortening, creating layers which expand in the heat of the oven when baked. ; Puff pastry : Puff pastry has many layers that cause it to expand or "puff" when baked. Puff pastry is made using a laminated dough consisting of flour, butter, salt, and water. The pastry rises up due to the water and fats expanding as they turn into steam upon heating. Puff pastry come out of the oven light, flaky, and tender. ;
Choux pastry Choux pastry, or (), is a delicate pastry dough used in many pastries. Basic ingredients usually only include butter, water, flour and eggs (auxiliary ingredients and flavorings are also added). Instead of a raising agent, choux pastry employs ...
: Choux pastry is a very light pastry that is often filled with
cream Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process ...
. Unlike other types of pastry, choux is in fact closer to a dough before being cooked which gives it the ability to be piped into various shapes such as the éclair and
profiterole A profiterole (), cream puff (US), or ''chou à la crème'' () is a filled French and Italian choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. The puffs may be decorated or left pl ...
. Its name originates from the French ''choux'', meaning
cabbage Cabbage, comprising several cultivars of ''Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B.&nbs ...
, owing to its rough cabbage-like shape after cooking. : Choux begins as a mixture of milk or water and butter which are heated together until the butter melts, to which flour is added to form a dough. Eggs are then beaten into the dough to further enrich it. This high percentage of water causes the pastry to expand into a light, hollow pastry. Initially, the water in the dough turns to steam in the oven and causes the pastry to rise; then the starch in the flour gelatinizes, thereby solidifying the pastry. Once the choux dough has expanded, it is taken out of the oven; a hole is made in it to let the steam out. The pastry is then placed back in the oven to dry out and become crisp. The pastry is filled with various flavors of cream and is often topped with
chocolate Chocolate is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civi ...
. Choux pastries can also be filled with ingredients such as cheese, tuna, or chicken to be used as appetizers. ;
Phyllo Filo or phyllo is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is th ...
(Filo): Phyllo is a paper-thin pastry dough that is used in many layers. The phyllo is generally wrapped around a filling and brushed with butter before baking. These pastries are very delicate and flaky. ; Hot water crust pastry: Hot water crust pastry is used for savoury pies, such as
pork pie A pork pie is a traditional English meat pie, usually served either at room temperature or cold (although often served hot in Yorkshire). It consists of a filling of roughly chopped pork and pork fat, surrounded by a layer of jellied pork stock ...
s,
game pie Game pie is a form of meat pie featuring game. The dish dates from Roman times when the main ingredients were wild birds and animals such as partridge, pheasant, deer, and hare. The pies reached their most elaborate form in Victorian England, wit ...
s and, more rarely,
steak and kidney pie Steak and kidney pie is a popular British dish. It is a savoury pie filled principally with a mixture of diced beef, diced kidney (which may be beef, lamb, veal or pork) and onion. Its contents are generally similar to those of steak and kidney pu ...
s. Hot water crust is traditionally used for making hand-raised pies. The usual ingredients are hot water,
lard Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig.Lard
entry in the ...
and flour, the pastry is made by heating water, melting the fat in this, bringing to the boil, and finally mixing with the flour. This can be done by beating the flour into the mixture in the pan, or by kneading on a pastry board. Either way, the result is a hot and rather sticky paste that can be used for hand-raising: shaping by hand, sometimes using a dish or bowl as an inner mould. As the crust cools, its shape is largely retained, and it is filled and covered with a crust, ready for baking. Hand-raised hot water crust pastry does not produce a neat and uniform finish, as there will be sagging during the cooking of the filled pie, which is generally accepted as the mark of a hand-made pie.


Definitions

* Pastry: A type of food used in dishes such as pies or strudel. *
Pastry bag A pastry bag (or piping bag in the Commonwealth) is an often cone- or triangular-shaped bag made from cloth, paper, plastic, or the intestinal lining of a lamb, that is squeezed by hand to ''pipe'' semi-solid foods by pressing them through a ...
or piping bag: A disposable or reusable bag that is often cone-shaped, used to make an even stream of dough, frosting, or flavored substance to form a structure, decorate a baked item, or fill a pastry with a custard, cream, jelly, or other filling. * Pastry board: A square or oblong board, preferably marble but usually wood, on which pastry is rolled out. * Pastry brake: Opposed and counter-rotating rollers with a variable gap through which pastry can be worked and reduced in thickness for commercial production. A small version is used domestically for pasta production. * Pastry case: An uncooked or blind baked pastry container used to hold savory or sweet mixtures. * Pastry cream: Confectioner's custard. An egg- and flour-thickened custard made with sweetened milk flavored with vanilla. It is traditionally used as a filling for flans, cakes, pastries, tarts, etc. The flour prevents the egg from curdling. * Pastry cutters: Various metal or plastic outlines of shapes, ''e.g.'' circles, fluted circles, diamonds, gingerbread men, etc., sharpened on one or both sides and used to cut out corresponding shapes from biscuit, scone, pastry, or cake mixtures. *
Pastry blender A pastry blender is a cooking utensil used to mix a hard (solid) fat into flour in order to make pastries. The tool is usually made of narrow metal strips or wires attached to a handle, and is used by pressing down on the items to be mixed (known ...
: A kitchen implement used to chop the fat into the flour, which prevents the melting of the fat with body heat from fingers, and improves control of the size of the fat chunks. Usually constructed of wire or plastic, with multiple wires or small blades connected to a handle. * Viennoiserie: French term for "Viennese pastry," which, although it technically should be yeast raised, is now commonly used as a term for many laminated and puff- and choux-based pastries, including ''
croissants A croissant is a buttery, flaky, Austrian viennoiserie pastry inspired by the shape of the Austrian kipferl but using the French yeast-leavened laminated dough. Croissants are named for their historical crescent shape, the dough is layered wit ...
'', ''
brioche Brioche (, also , , ) is a bread of French origin whose high egg and butter content gives it a rich and tender crumb. Chef Joël Robuchon described it as "light and slightly puffy, more or less fine, according to the proportion of butter and e ...
'', and ''
pain au chocolat Pain au chocolat (, literally "chocolate bread"), also known as chocolatine () in the south-west part of France and in Canada, or couque au chocolat in Belgium, is a type of Viennoiserie pastry consisting of a cuboid-shaped piece of yeast-leavene ...
.''


Chemistry

Different kinds of pastry doughs are made by utilizing the natural characteristics of wheat flour and certain fats. When wheat flour is mixed with water and kneaded into plain dough, it develops strands of gluten, which are what make bread tough and elastic. In a typical pastry, however, this toughness is unwanted, so fat or oil is added to slow down the development of gluten. Pastry flour can also be used, since it typically has a lower level of protein than all-purpose or bread flours.
Lard Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig.Lard
entry in the ...
or
suet Suet is the raw, hard fat of beef, lamb or mutton found around the loins and kidneys. Suet has a melting point of between 45 °C and 50 °C (113 °F and 122 °F) and congelation between 37 °C and 40 °C (98.6& ...
work well because they have a coarse, crystalline structure that is very effective. Using unclarified butter does not work well because of its water content;
clarified butter Clarified butter is milk fat rendered from butter to separate the milk solids and water from the butterfat. Typically, it is produced by melting butter and allowing the components to separate by density. The water evaporates, some solids (i.e. w ...
, or ghee, which is virtually water-free, is better, but shortcrust pastry using only butter may develop an inferior texture. If the fat is melted with hot water or if liquid oil is used, the thin oily layer between the grains offers less of an obstacle to gluten formation and the resulting pastry is tougher.Jaine, Tom, and Soun Vannithone. The Oxford Companion to Food. New York: Oxford UP, 1999


History

The European tradition of pastry-making is often traced back to the shortcrust era of flaky doughs that were in use throughout the Mediterranean in ancient times. In the ancient Mediterranean, the Romans, Greeks and Phoenicians all had filo-style pastries in their culinary traditions. In the plays of
Aristophanes Aristophanes (; grc, Ἀριστοφάνης, ; c. 446 – c. 386 BC), son of Philippus, of the deme Kydathenaion ( la, Cydathenaeum), was a comic playwright or comedy-writer of ancient Athens and a poet of Old Attic Comedy. Eleven of his ...
, written in the 5th century BC, there is mention of sweetmeats, including small pastries filled with fruit. Roman cuisine used flour, oil and water to make pastries that were used to cover meats and
fowl Fowl are birds belonging to one of two biological orders, namely the gamefowl or landfowl (Galliformes) and the waterfowl (Anseriformes). Anatomical and molecular similarities suggest these two groups are close evolutionary relatives; together ...
s during baking in order to keep in the juices, but the pastry was not meant to be eaten. A pastry that was meant to be eaten was a richer pastry that was made into small pastries containing eggs or little birds and that were often served at banquets. Greeks and Romans both struggled in making a good pastry because they used oil in the cooking process, and oil causes the pastry to lose its stiffness. In the
medieval cuisine Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the fifth to the fifteenth century. During this period, diets and cooking changed less than they did in th ...
of Northern Europe, pastry chefs were able to produce nice, stiff pastries because they cooked with shortening and butter. Some incomplete lists of ingredients have been found in medieval cookbooks, but no full, detailed versions. There were stiff, empty pastries called coffins or '
huff paste Huff paste is a cooking technique involving making a stiff pie shell (or ''coffyn'') using a mixture of flour, suet, and boiling water. The pastry when cooked creates a tough protective layer around the food inside. When cooked, the pastry is ge ...
', that were eaten by servants only and included an egg yolk glaze to help make them more enjoyable to consume. Medieval pastries also included small tarts to add richness. It was not until about the mid-16th century that actual pastry recipes began appearing. These recipes were adopted and adapted over time in various European countries, resulting in the myriad pastry traditions known to the region, from Portuguese " pastéis de nata" in the west to Russian "
pirozhki Pirozhki ( rus, пирожки́, r=pirožkí, p=pʲɪrɐʂˈkʲi, plural form of ; uk, пиріжки, ''pyrizhky'') are Russian and Ukrainian baked or fried yeast-leavened boat-shaped buns with a variety of fillings. Pirozhki are a popular st ...
" in the east. The use of chocolate in pastry-making in the west, so commonplace today, arose only after Spanish and Portuguese traders brought chocolate to Europe from the New World starting in the 16th century. Many culinary historians consider French pastry chef Antonin Carême (1784–1833) to have been the first great master of pastry making in modern times. Pastry-making has a strong tradition in many parts of Asia. Chinese pastry is made from rice, or different types of flour, with fruit, sweet bean paste or
sesame Sesame ( or ; ''Sesamum indicum'') is a flowering plant in the genus ''Sesamum'', also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is c ...
-based fillings. The
mooncakes A mooncake () is a Chinese bakery product traditionally eaten during the Mid-Autumn Festival (中秋節). The festival is about lunar appreciation and Moon watching, and mooncakes are regarded as a delicacy. Mooncakes are offered between f ...
are part of Chinese
Mid Autumn Festival The Mid-Autumn Festival (Chinese: / ), also known as the Moon Festival or Mooncake Festival, is a traditional festival celebrated in Chinese culture. Similar holidays are celebrated in Japan (), Korea (), Vietnam (), and other countries in Eas ...
traditions, while
cha siu bao ''Char siu bao'' () is a Cantonese barbecue-pork-filled ''baozi'' (bun).Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. 005 ''The Food of China: A Journey for Food Lovers''. Bay Books. . p. 24. The buns are filled with barbecue-flavored ''cha si ...
, steamed or baked pork buns, are a regular savory dim sum menu item. In the 19th century, the British brought western-style pastry to the Far East, though it would be the French-influenced
Maxim Maxim or Maksim may refer to: Entertainment * ''Maxim'' (magazine), an international men's magazine ** ''Maxim'' (Australia), the Australian edition ** ''Maxim'' (India), the Indian edition * Maxim Radio, ''Maxim'' magazine's radio channel on Si ...
in the 1950s that made western pastry popular in Chinese-speaking regions starting with Hong Kong. The term "western cake" (西餅) is used to refer to western pastry, otherwise Chinese pastry is assumed. Other Asian countries such as Korea prepare traditional pastry-confections such as
tteok ''Tteok'' ( ko, 떡) is a class of Korean rice cakes made with steamed flour made of various grains, including glutinous or non-glutinous rice. Steamed flour can also be pounded, shaped, or pan-fried to make ''tteok''. In some cases, ''tte ...
, hangwa, and
yaksik ''Yaksik'' or ''yakbap'' (literally "medicinal food" or "medicinal rice") is a sweet Korean dish made by steaming glutinous rice, and mixing with chestnuts, jujubes, and pine nuts. It is seasoned with honey or brown sugar, sesame oil, soy sauc ...
with flour, rice, fruits, and regional specific ingredients to make unique desserts. Japan also has specialized pastry-confections better known as
mochi is a Japanese rice cake made of , a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The rice is pounded into paste and molded into the desired shape. In Japan, it is traditionally ma ...
and manjū. Pastry-confections that originate in Asia are clearly distinct from those that originate in the west, which are generally much sweeter.


Pastry chefs

Pastry chef A pastry chef or pâtissier (; the French female version of the word is pâtissière ), is a station chef in a professional kitchen, skilled in the making of pastries, desserts, breads and other baked goods. They are employed in large hotels, bi ...
s use a combination of culinary ability and creativity for baking, decoration, and flavoring with ingredients. Many baked goods require a lot of time and focus. Presentation is an important aspect of pastry and dessert preparation. The job is often physically demanding, requiring attention to detail and long hours. Pastry chefs are also responsible for creating new recipes to put on the menu, and they work in restaurants, bistros, large hotels, casinos and bakeries. Pastry baking is usually done in an area slightly separate from the main kitchen. This section of the kitchen is in charge of making pastries, desserts, and other baked goods.Pastry Chef Job Profile


Gallery

File:Foto.Linzertorte.JPG, A
Linzer torte The Linzer torte is a traditional Austrian pastry, a form of shortbread topped with fruit preserves and sliced nuts with a lattice design on top. It is named after the city of Linz, Austria. Linzer torte is a very short, crumbly pastry made o ...
File:Mignon14hpA3.jpg, A
petit four A petit four (plural: petits fours, also known as mignardises) is a small bite-sized confectionery or savory appetizer. The name is French, ''petit four'' (), meaning "small oven". History and etymology In 18th and 19th century France, gas ...
File:Weihnachtskeks(RobertK).jpg, Assortment of
cookies A cookie is a baked or cooked snack or dessert that is typically small, flat and sweet. It usually contains flour, sugar, egg, and some type of oil, fat, or butter. It may include other ingredients such as raisins, oats, chocolate chips, nuts ...
(also called
biscuit A biscuit is a flour-based baked and shaped food product. In most countries biscuits are typically hard, flat, and unleavened. They are usually sweet and may be made with sugar, chocolate, icing, jam, ginger, or cinnamon. They can also be sa ...
s in some areas) File:Moorkoppen.jpg, Cream puff pastry, Dutch Moorkoppen File:Feesttompoucen0865.jpg,
Tompouce A tompoes or tompouce is a pastry in The Netherlands. It is the local variety of the mille-feuille or Napoleon, introduced by an Amsterdam pastry baker and named after Admiraal Tom Pouce, the stage name of the Frisian dwarf Jan Hannema. Customs ...
, a Dutch and Belgian pastry File:Gaufre liege.jpg, Liège-style
waffle A waffle is a dish made from leavened batter or dough that is cooked between two plates that are patterned to give a characteristic size, shape, and surface impression. There are many variations based on the type of waffle iron and recipe use ...
s File:Pork and cherry picnic pie.jpg, English
pork pie A pork pie is a traditional English meat pie, usually served either at room temperature or cold (although often served hot in Yorkshire). It consists of a filling of roughly chopped pork and pork fat, surrounded by a layer of jellied pork stock ...
topped with red currants File:Piononos dulces argentinos caseros.jpg, Argentine sweet
pionono Pionono describes different sweet or savory pastries from Granada, Spain, the Caribbean, South America, and the Philippines. It is named after Pope Pius IX's name in Spanish, . By country Spain Piononos are small pastries traditional in Santa ...
File:Pionono dulce argentino casero cortado.jpg, Slice of Argentine sweet
pionono Pionono describes different sweet or savory pastries from Granada, Spain, the Caribbean, South America, and the Philippines. It is named after Pope Pius IX's name in Spanish, . By country Spain Piononos are small pastries traditional in Santa ...
File:Crocette di Caltanissetta.jpg,
Crocetta of Caltanissetta The Crocetta di Caltanissetta (translated as the Cross of Caltanissetta) is a traditional Italian sweet pastry that was produced in Caltanissetta, Sicily, until the end of 1908, then forgotten about, and which has recently been rediscovered. The ...
of
lemon The lemon (''Citrus limon'') is a species of small evergreen trees in the flowering plant family Rutaceae, native to Asia, primarily Northeast India (Assam), Northern Myanmar or China. The tree's ellipsoidal yellow fruit is used for culina ...
, left, and
orange Orange most often refers to: *Orange (fruit), the fruit of the tree species '' Citrus'' × ''sinensis'' ** Orange blossom, its fragrant flower *Orange (colour), from the color of an orange, occurs between red and yellow in the visible spectrum * ...
, right File:Spina santa composizione 04.JPG, Spina santa of
Caltanissetta Caltanissetta (; scn, Nissa or ) is a '' comune'' in the central interior of Sicily, Italy, and the capital of the Province of Caltanissetta. Its inhabitants are called ''Nisseni''. In 2017, the city had a population of 62,797. It is the 14th ...
File:Pecan and Maple Danish.JPG, Pecan and maple
Danish pastry A Danish pastry ( da, wienerbrød ) sometimes shortened to just Danish, especially in American English) is a multilayered, laminated sweet pastry in the ''viennoiserie'' tradition. The concept was brought to Denmark by Austrian bakers, where the r ...
, a puff pastry type File:Cream puff Spivack.jpg,
Profiterole A profiterole (), cream puff (US), or ''chou à la crème'' () is a filled French and Italian choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. The puffs may be decorated or left pl ...
or cream puff, a
choux pastry Choux pastry, or (), is a delicate pastry dough used in many pastries. Basic ingredients usually only include butter, water, flour and eggs (auxiliary ingredients and flavorings are also added). Instead of a raising agent, choux pastry employs ...
File:Gaz Candy From Iran.jpg,
Gaz GAZ or Gorkovsky Avtomobilny Zavod (russian: ГАЗ or Го́рьковский автомоби́льный заво́д, , Gorky Automobile Plant) is a Russian automotive manufacturer located in Nizhny Novgorod, formerly known as Gorky (Го ...
, a special souvenir of Isfahan File:Runebergstårtor.JPG,
Runeberg torte Runeberg torte ( fi, runebergintorttu; sv, Runebergstårta) is a Finnish torte flavored with almonds and arrack or rum and weighing about 100 grams. It usually has raspberry jam encircled by a ring of icing on top. The torte is named after the ...
, a traditional Finnish pastry flavored with
almonds The almond (''Prunus amygdalus'', syn. ''Prunus dulcis'') is a species of tree native to Iran and surrounding countries, including the Levant. The almond is also the name of the edible and widely cultivated seed of this tree. Within the genus ...
and
arrack Arrack is a distilled alcoholic drink typically produced in India, Sri Lanka and Southeast Asia, made from the fermented sap of coconut flowers or sugarcane, and also with grain (e.g. red rice) or fruit depending upon the country of origin. It ...
(or
rum Rum is a liquor made by fermenting and then distilling sugarcane molasses or sugarcane juice. The distillate, a clear liquid, is usually aged in oak barrels. Rum is produced in nearly every sugar-producing region of the world, such as the Phi ...
) File:Omas Apfelstrudel aus Prag.jpg, Strudel, a
phyllo Filo or phyllo is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is th ...
pastry File:Pork pie on plate.jpg,
Pork pie A pork pie is a traditional English meat pie, usually served either at room temperature or cold (although often served hot in Yorkshire). It consists of a filling of roughly chopped pork and pork fat, surrounded by a layer of jellied pork stock ...
on a plate File:BougatsaAthens.webm, Preparation of custard bougatsa in an Athens cafe File:Israeli pastries.jpg,
Israeli Israeli may refer to: * Something of, from, or related to the State of Israel * Israelis, citizens or permanent residents of the State of Israel * Modern Hebrew, a language * ''Israeli'' (newspaper), published from 2006 to 2008 * Guni Israeli (b ...
pastries such as rugelach File:Blackberry Pie 956px.jpg, Blackberry pie made with a pastry crust File:Zolbia & Bamieh.jpg, Persian Zolbia and Bamieh File:Bradje.jpg, Bradje from Algeria


See also

*
Bakery A bakery is an establishment that produces and sells flour-based food baked in an oven such as bread, cookies, cakes, donuts, pastries, and pies. Some retail bakeries are also categorized as cafés, serving coffee and tea to customers who w ...
*
Cake shop A bakery is an establishment that produces and sells flour-based food baked in an oven such as bread, cookies, cakes, donuts, pastries, and pies. Some retail bakeries are also categorized as cafés, serving coffee and tea to customers who wish ...
*
Danish pastry A Danish pastry ( da, wienerbrød ) sometimes shortened to just Danish, especially in American English) is a multilayered, laminated sweet pastry in the ''viennoiserie'' tradition. The concept was brought to Denmark by Austrian bakers, where the r ...
* Doughnut * Hot water crust pastry * Hübner Haus * Jesuite *
Konditorei A ''Konditorei'' is a business that typically offers a wide variety of pastries and typically also serves as a café, these are found in many different countries including Germany, Austria, Switzerland, France, Denmark, Sweden, the Czech Repu ...
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Kuo Yuan Ye Museum of Cake and Pastry The Kuo Yuan Ye Museum of Cake and Pastry () is a pastry culture and making museum in Taiwan. The museum has two branches in Taiwan, one in Shilin District, Taipei and another in Yangmei District, Taoyuan City. History In 1708, ancestor of Ku ...
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List of baked goods This is a list of baked goods. Baked goods are foods made from dough or batter and cooked by baking, a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones. The most common baked item ...
* List of desserts * List of food preparation utensils * List of pastries *
Mold (cooking implement) A mold (American English), or mould (British and Commonwealth English), is a container used in various techniques of food preparation to shape the finished dish. The term may also refer to a finished dish made in said container (e.g. a jello mold ...
* Pan dulce (sweet bread) * Pastry brush *
Pastry fork A pastry 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 tines. The three-tine fork has a larger, flattened and beveled tine on the side while the four-tine fork has t ...
* Pie crust


References


External links


"Pastry"
– '' Encyclopædia Britannica'' {{Authority control