Also found in: Dictionary, Thesaurus, Wikipedia.
Related to pastry: pastry dough


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.
The Columbia Electronic Encyclopedia™ Copyright © 2013, Columbia University Press. Licensed from Columbia University Press. All rights reserved.
The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.



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.

The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.
References in periodicals archive ?
As a result, burgeoning demand for organic pastry flour products can be seen in bakery segment, thus providing impetus for Organic Pastry flour Market .
Puff pastry takes time, effort and skill, three things which can be in short supply for any type of cook.
With its pan-Asia presence in Malaysia, Philippines, Indonesia, Delhi NCR, Mumbai, and Bangalore, Academy of Pastry Arts' journey started in 2010 with the flagship school in Malaysia and now, the company is growing exponentially with plans to be in Dubai.
This sweet pastry is filled with ground almonds, hazelnuts, or walnuts, and sugar.
McKoy has extensive experience and expertise in both culinary and pastry arts.
To make the pastry, sift the flour into a large mixing bowl and add the butter or margarine.
Fold the bare side of the pastry over the cheesy half and press down around the edges to seal in the cheese and watercress.
Pastry arrived in South Asia with the British, although filo-style pastry dates back to Mesopotamia and Egyptian civilisation.
3 Fold the top piece of unfilled pastry over the top to cover the fruit with another layer of pastry, then fold it round and underneath the parcel.
2 Now wrap your pastry into cling film and chill for an hour.
In response to consumer demand for ready-to-eat, quality bakery products, Atyab Bakery has launched its new product, Dahabi 'Cheese Zaatar Pastry' in Oman.
Andrew Chlebana went to the Culinary Institute of America in Hyde Park to study baking and pastry. Andrew began his career working for the Four Seasons Chicago focusing on fine dining desserts.