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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 ?
As well as being a kinder on the waistline, filo pastry is really easy for my daughter to use and also the tarts look really pretty too.
But despite their dull look, the melt in the mouth pastry and succulent filling made up for it.
The best of the chefs would be awarded the most prestigious prize, as they get to represent the country in Ladies World Pastry Championship, held at SGEP, Rimini, Italy.
Set the chilled pastry on a lightly floured surface and roll out into a 60 x 30cm rectangle that's about 3mm thick.
Beat a small egg and brush some over the unfilled area, then fold the pastry over with the egg side innermost (this folded pastry is your snail's head and neck).
PreGel is excited to have some of the industry's most accomplished chefs return to teach in our 5-Star Pastry Series[R]," says Chef Frederic Monti, Executive Pastry Chef, PreGel America, and 5-Star Ambassador.
Using a floured rolling pin, carefully transfer one of the chilled pastry sheets to the greased pie dish and drape it across the dish.
Roll a third piece of pastry out on a floured cutting board.
Brush the pastry with milk and sprinkle with sugar.
Brush the top of the pastry with the remainder of the egg.
Stir through a handful of chopped fresh parsley and the fresh breadcrumbs, then serve topped with a piece of crisp filo pastry.
Jean-FranE*ois Arnaud, a certified Meilleur Ouvrier de France (awarded to only 113 French pastry chefs around the world), will coach senior pastry chefs from some of the region's most exclusive hotels.