pastry
Describes pastry that is pleasantly hard and dry.
Describes pastry that has a delicate texture and is not heavy.
Describes the ideal yellowish-brown color of well-baked pastry.
A light, flaky pastry that swells up when cooked.
Pastry made with sugar, used for desserts.
A more specific description of the ideal color of baked pastry.
Pastry that is bought pre-prepared from a store.
A light pastry that breaks into small, thin layers when cooked.
Describes pastry that has become unpleasantly wet and soft.
A crumbly type of pastry, often used for the base of tarts and pies.
A sweet pastry, such as a croissant or Danish, eaten for breakfast.
Pastry that has a sweet or savory filling inside.
A sweet pastry, often with a fruit or cheese filling.
Pastry that is cooked by frying in oil.
A general term for a wide variety of delicate, often elaborate pastries from France.
Paper-thin sheets of unleavened flour dough, used in Greek and Middle Eastern cooking.
A very light pastry filled with cream, used for profiteroles and éclairs.
To prepare pastry from its ingredients.
To make the dough flat and thin by pressing it with a rolling pin.
To divide the pastry into shapes or pieces.
To enclose food within a layer of pastry before baking.
To work the dough by pressing and folding it.
To apply a thin layer of liquid (like egg or milk) to the pastry surface.
To cover the inside surface of a dish or tin with a layer of pastry.
The unbaked mixture of flour, fat, and water that becomes pastry.
The bottom layer of a pie or tart made from pastry.
A professional cook who specializes in making desserts and pastries.
A shaped piece of pastry that holds a filling.
A hollow pastry case, baked and then filled.
A small, sealed package of pastry with a filling inside.
A tool for cutting specific shapes out of pastry dough.
A flat surface, often wood or marble, for rolling out pastry dough.