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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.



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 ?
With 2017 marking his fifth 5-Star Pastry Series[R] appearance, Jean Michel Perruchon, Meilleur Ouvrier de France, and director of Ecole Gastromomique Bellouet Conseil, will continue to ride the exciting wave of conducting his dynamic New Wave of Paris Pastries seminar, August 28-30, 2017.
This acquisition of Quality Pastries represents the latest development in Mademoiselle Desserts active buy-and-build strategy, following the acquisitions of UK-based Speciality Desserts (now Mademoiselle Desserts Corby) in 2012 and The Hand Made Cake Company in 2014.
Alternatively - for Cinnamon Apple pastries - cut the pastry into 10cm circles and the marzipan into 8cm circles.
With the end of a small funnel, carefully punch down centers of pastries while spooning about 1/2 tsp.
Display cases full of skillfully crafted, delicious-looking pastries provide enticements that patrons cannot resist.
A small portion of Japan's population is highly educated and travels abroad and would have been able to tell the difference between the Pierre Herme pastries sold in Japan and those sold in Paris.
The pastries rise and go a light golden blonde colour, but the trick is to leave them until they go a bronze colour and are crisp to the touch.
The pastries, cookies and sandwiches are out of this world, and the coffee is strong and warm on those days when the wind is whipping off the sound.
It was incredible to me that in the two years it took to perfect a platter frill of pastries to be presented in Germany, I had learned how to expertly work with sugar, chocolate, and plated desserts- each had to be flawless.
Not fashionable, not over-rich but for my money the humble shortcrust is one of the best pastries.
In-Store Bakery (all-day): Cakes, Pastries, Cookies, Mini Pastries, Whoopie Pies, Cupcakes, fine chocolates and gelatos
Murashova recently joined the Grand Hyatt's team as a first-class pastry chef, and she will be supervising the preparation of the sandwiches, pastries and desserts at the hotel's various.