Collocations with "pastry"

pastry that is light and breaks easily into thin layers

Refers to a specific type of multilayered, laminated sweet pastry.

Used before nouns to form compound nouns, specifically referring to a type of light pastry dough.

Refers to a type of pastry with a crumbly texture, often used for pies and tarts.

to make pastry dough flat and thin by pressing it with a rolling pin

dough used for making pies, tarts, and other pastries

Describes the color of well-baked pastry.

a chef who specializes in sweets, desserts, breads, and other baked goods

describes a baked good made of dough that contains a sweet or savory filling

pastry that has absorbed too much moisture and failed to become crisp, often on the bottom

The baked dough layer of a pie or other baked food.

pre-prepared pastry that you can buy in a shop

A wide range of sweet baked goods from France, such as croissants, éclairs, and macarons.

to cover the inner surface of a baking dish with a layer of pastry

Dough or pastry that is cooked by deep-frying.