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Pastry refers to a variety of doughs (often enriched with fat or eggs), as well as the sweet and savoury baked goods made from them. [ 1 ][ 2 ][ 3 ] These goods are often called pastries as a synecdoche, and the dough may be accordingly called pastry dough for clarity. [ 4 ] Sweetened pastries are often described as bakers' confectionery.
A traditional Chinese pastry that is popular in Jiangsu Province, China, and especially in Huai'an, a historic city which is considered as the home of Chasan. Chatti Pathiri. India (Kerala) A layered pastry made in the North Malabar and Malabar region, of Kerala State. It is made in both sweet and savory variations.
Pasty. A pasty (/ ˈpæsti / [1]) or Cornish pasty is a British baked pastry, a variety of which is particularly associated with Cornwall, but has spread all over the British Isles, and elsewhere through the Cornish diaspora. [2][3] It consists of an uncooked filling, typically meat and vegetables, baked in a folded and crimped shortcrust ...
Kringle. Kringle (/ ˈkrɪŋɡəl /, listen ⓘ) is a Northern European pastry, a variety of pretzel. Pretzels were introduced by Roman Catholic monks in the 13th century in Denmark, and from there they spread throughout Scandinavia and evolved into several kinds of sweet, salty or filled pastries, all in the shape of kringle.
Pâtisserie. A pâtisserie (French: [pɑtisʁi]), patisserie in English or pastry shop in American English, is a type of bakery that specializes in pastries and sweets. In French, the word pâtisserie also denotes a pastry as well as pastry-making. While the making and selling of pastries may often be only one part of the activity of a bakery ...
Canelé. A canelé pulled in half, showing the contrast between exterior and interior. A large air pocket can be caused by several variables, such as excess egg white, unrested batter, or incorrect temperature. A canelé (French: [kan.le]) is a small French pastry flavored with rum and vanilla with a soft and tender custard center and a dark ...
Croissant. A croissant (UK: / ˈkrwʌsɒ̃, ˈkrwæsɒ̃ /, [1] US: / krəˈsɒnt, krwɑːˈsɒ̃ /; French: [kʁwasɑ̃] ⓘ) is a French pastry made from puff pastry in a crescent shape. [2] It is a buttery, flaky, viennoiserie pastry inspired by the shape of the Austrian kipferl, but using the French yeast-leavened laminated dough. [3]
The madeleine (French pronunciation: [mad.lɛn], English: / ˈmædleɪn / or / ˌmædlˈeɪn / [1]) or petite madeleine ([pə.tit mad.lɛn]) is a traditional small cake from Commercy and Liverdun, two communes of the Lorraine region in northeastern France. Madeleines are very small sponge cakes with a distinctive shell -like shape acquired from ...