pastry

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pastry,

general name for baked articles of food made of paste or having paste as a necessary ingredient. The name is also used for the paste itself. The essential elements of paste are flour, liquid (usually milk or water, sometimes beaten egg), and shortening. The making of pastry was known to the ancient Greeks and Romans, but its modern development in the Western world dates from the late 18th cent. Pastry is classed according to the amount of shortening used and the method of blending it with the flour as plain, flaky, and puff pastry. Plain pastry is used to cover meat or fruit pies; flaky pastry, which requires more shortening than plain, is used in strudels and the Turkish baklava. Puff pastry is used in the making of cream puffs and éclairs.

Pastry

 

baked goods whose main ingredient is flour. Depending on the mixture from which they are made, pastries are divided into sponge cake; short, puff, and crumb pastry; pâte à choux; meringues; and macaroons.

Sponge cake is made with flour, sugar, and eggs at a ratio of 1:1:2. Short pastry is made by mixing flour, eggs, butter, and sugar, with the butter and sugar comprising 60 and 40 percent of the quantity of the flour. Puff pastry is made by mixing flour and eggs with water in which salt and a small amount of citric acid have been dissolved. The basic ingredient of crumb pastries is sponge-cake and short-pastry crumbs, which are combined with cream filling, powdered sugar, and other ingredients, including flavorings or fruit syrup.

To make pâte à choux, butter and salt are added to boiling water. The flour is then added all at once while the mixture is rapidly beaten. The resulting thick, uniform mass is slightly cooled and the eggs are added. Meringues are made by adding sugar to whipped egg whites. The resulting mixture is baked in small rounded shapes at a low temperature. Macaroons are made with ground almonds, flour, sugar, and whipped egg whites.

Baked pastries, including crumb pastries, are prepared for consumption by adding one or more of the following: fillings, frostings, flavored syrups, fruit or other jellies, candied fruit, or finely chopped almonds or other nuts.

Pastries are perishable and must be kept at a temperature of 0–8°C. Pastries with a custard filling may be kept no longer than six hours, those with a whipped-cream filling no longer than seven hours, and those with a butter-cream filling no longer than 36 hours.

References in periodicals archive ?
Blind bake the pastry cases in a preheated oven 200degC/400degF/ gas mark 6 for 20 minutes then remove the parchment and baking beans and return to the ve more minutes at oven for fi 160degC/325degF /gas mark 3 until lightly brown.
As many sweet tarts and tartlets are served cold, it's recommended that the pastry cases should be baked without the filling so the pastry doesn't go soggy.
To finish Pour filling into pastry case, set on a baking sheet and bake for about 1hr or until just set.
Brush the edge of each pastry case with a drop of cold water and arrange the pastry strips in a lattice across each tart.
Pour the mixture into the baked pastry case, sprinkle over the thyme leaves and bake in the oven for 35 to 40 minutes until the filling is just set in the middle and light golden brown on top.
Pour this mixture into your pastry case and bake for one hour at 150c.
Brush the inside of the pastry case with beaten egg, then allow to cool.
Squash and cinnamon tart Serves 12 Ingredients For the pastry: 500g (1lb 2oz) plain flour 225g (8oz) icing sugar 175g (6oz) butter One egg yolk Milk to combine For the filling: 700g (1lb 8oz) pumpkin or other squash peeled and diced 15g (half an ounce) ground cinnamon 225g (8oz) pecan nuts 225g (8oz) muscovado sugar 50g (2oz) butter Two egg yolks 50g (2oz) flour Method Make and cook pastry case as in the recipe for the prune tart, leaving a little pastry aside uncooked to make a lattice pattern later.
All of this is encased in a light puff pastry case with a crunchy sage topping.
Fold in the raisins and spoon the mixture into the pastry case over the marmalade.
Cut out a 30cm disc of baking parchment, screw it into a tight ball, then carefully unfold it and push it gently into the pastry case, making sure it gets to every corner.
Line the pastry case with foil and fill with dried beans, bake for 10 minutes, then remove the foil and beans and bake for a further 20 minutes.