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Form of unleavened pastry
Flaky pastry, also known as quick pastry, blitz pastry, or rough puff, is a light and thin unleavened pastry that is similar to, but distinct from, puff
Flaky_pastry
Base used for a tart, quiche or pie
rather than light and crumbly or flaky. Flour made from low protein soft wheat, like cake flour, is used for pastry making because it does not become
Shortcrust_pastry
An unleavened dough
make pastries include filo dough, puff pastry, choux pastry, shortcrust pastry, and flaky pastry. Pastries tend to have a delicate texture, often flaky or
Pastry
Form of unleavened pastry used in Chinese pastries
Chinese flaky pastry (Chinese: 中式酥皮; also known as Chinese puff pastry) is a form of flaky pastry used in traditional Chinese pastries that are invariably
Chinese_flaky_pastry
Light, flaky pastry
Puff pastry, also known as pâte feuilletée, is a light, flaky pastry, its base dough (détrempe) composed of wheat flour and water. Butter or other solid
Puff_pastry
Unleavened pastry dough
Egyptian Arabic, phyllo is referred to as "Güllaç dough" (عجين جلاش). Flaky pastry Puff pastry Samosa Strudel Wonton Yufka Also referred to as phyllo, fillo,
Filo
Chinese baked item
texture similar to puff pastry. Tender: Mooncakes from certain provinces of China[which?] are often made to be tender rather than flaky or chewy. The texture
Mooncake
Pastry
as factura in Argentina to a wide range of pastries, cakes or cookies. In Uruguay, most buttery flaky pastry including croissants are termed bizcocho,
Bizcocho
Italian filled pastry
Realization of a Lard-Free and Palm Oil-Free Pastry. Foods, 10(6), 1393. "Sfogliatella Riccia Recipe (Flaky Neapolitan Pastry)". AllRecipe. Retrieved 2026-04-19
Sfogliatella
Type of food
Sou is a type of dried flaky Chinese pastry, which use Chinese flaky pastry, found in a variety of Chinese cuisines. In dim sum restaurants, char siu sou
Sou_(pastry)
Small, round, currant-filled pastry
cake is a small, round turnover, filled with currants and made from flaky pastry with butter, sometimes topped with brown sugar. It originated in Eccles
Eccles_cake
Oxford Companion to Food "Kolompeh, a flaky and sweet date filled pastry from Kerman – Persian / Iranian Pastries – Pinterest". Pinterest. 26 August 2013
List_of_pastries
Heart-shaped puff pastry dessert
place where it was first created. The pastry heart is a heart-shaped flaky puff pastry, similar to a palmier, that is usually topped with white sugar icing
Pastry_heart
Pastry with almond paste filling
A bear claw is a sweet pastry originating in the United States during the mid-1910s. The name bear claw as used for a pastry is first attested in a 1914
Bear_claw
Type of pastry dough
Choux pastry, or pâte à choux (French: [pat a ʃu]), is a delicate pastry dough used in many pastries. The essential ingredients are butter, water, flour
Choux_pastry
Chef skilled in the preparation of pastries
A pastry chef is a station chef in a professional kitchen, skilled in the making of pastries, desserts and other baked goods. They are employed in large
Pastry_chef
Donut filled with whipped cream
A cream horn is a pastry made with flaky or puff pastry, and whipped cream. (An alternative version, the meringue horn, is made with meringue.) The horn
Cream_horn
English pastry
Bakewell pudding is an English dessert consisting of a flaky pastry base with a layer of sieved jam topped with a filling made of egg and almond paste
Bakewell_pudding
Italian filled doughnut
snack food and dessert. The pastry's name is etymologically related to bomba (lit. 'bomb'), and the same type of pastry is also called bomba (pl.: bombe)
Bombolone
Small French almond cake
(2008). Advanced Bread and Pastry. Cengage Learning. p. 474. ISBN 978-1-4180-1169-7. Hesser, Amanda (November 24, 1999). "The Pastry Chef's Rich Little Secret"
Financier_(cake)
Meat pie made with flaky pastry
States. It is usually a meat pie, covered by a pie crust consisting of flaky pastry. Pot pies may be made with a variety of fillings, including poultry,
Pot_pie
Malaysian pastry dish
hollow flaky pastries that contain a sweet sticky filling made from malt and shallots or brown sugar molasses, which is covered by a Chinese flaky pastry crust
Heong_peng
Cream-filled pastry
An éclair (English: /ɪˈklɛər/ ih-KLAIR or /eɪˈklɛər/ ay-KLAIR) is a pastry made with choux dough filled with a cream and topped with a flavored icing.
Éclair
Cuban baked puff pastry–type pastries
Cuban pastries (known in Spanish as pasteles or pastelitos) are baked puff pastry–type pastries filled with sweet or savory fillings. Traditional fillings
Cuban_pastry
Culinary term for a pastry shell or a French pie or tarte
savory fillings, or a selection of pastry-based pies, tarts or desserts. They are usually made of flaky pastry or puff pastry, but there are also bread croustades
Croustade
Type of baked goods and dough
a meeting point between bread and pastry, which was described by the Dictionnaire Petit Robert as neither a pastry nor a bread. The dough is sweetened
Viennoiserie
Italian pastry
interchangeable name for the French croissant. The main ingredients of a cornetto are pastry dough, eggs, butter, water, and sugar. Egg yolk is brushed on the surface
Cornetto_(pastry)
This is a list of choux pastry dishes. Choux pastry, or pâte à choux, is a light pastry dough that contains only butter, water, flour and eggs. The high
List_of_choux_pastry_dishes
Bread roll filled with pastry cream
Трубочки с кремом, Polish: Rurki z kremem) is a buttery, flaky viennoiserie bread roll, filled with pastry cream. Rosemary is sometimes added to the cream to
Cream_tubes
Vietnamese savory puff pastry pie
ʃo]), ("hot pastry pie"), also known as patê sô, is a Vietnamese savory puff pastry pie. The pastry is made of a light layered and flaky exterior with
Pâté_chaud
Catalan pastry
The coca (Catalan pronunciation: [ˈkokə]), coc or fogassa, is a pastry typically made and consumed in Catalonia, the Aragonese Strip, most of Valencia
Coca_(pastry)
Filled bread pocket
in farming), adapted the pirog /pirozhok to create the bierock, a yeast pastry sandwich with similar savory ingredients. When the political climate turned
Runza
German baked food topping
In baking and pastry making, streusel (German pronunciation: [ˈʃtʁɔʏzl̩] ) is a crumbly topping of flour, butter, and sugar that is baked on top of muffins
Streusel
Type of bakery specializing in sweet baked goods and desserts, and the good themselves
A pâtisserie (French: [pɑtisʁi]; pasticceria in Italian; pastry shop or patisserie in English) is a type of bakery that specializes in sweet baked goods
Pâtisserie
French rum and vanilla pâtisserie
Blessed bread, canaules, and Retortillons. Since they were not a part of the Pastry Corporation (Guild), which had a monopoly over baking with milk and sugar
Canelé
Traditional Cantonese pastry
cake or marriage pie is a traditional Chinese cake with a thin crust of flaky pastry, made with a filling of winter melon, almond paste, and sesame, and spiced
Sweetheart_cake
Crescent-shaped viennoiserie pastry
laminated yeast dough that sits between a bread and a puff pastry. It is buttery and flaky, inspired by the shape of the Austrian kipferl, but using the
Croissant
French pastry
palmier 'palm tree leaf'), pig's ear, palm heart, or elephant ear is a French pastry in a palm leaf shape or a butterfly shape, sometimes called palm leaves
Palmier
Type of layered pastry
STROO-dəl, German: [ˈʃtʁuːdl̩] ) is a type of layered baked good made with pastry, with a filling that is usually sweet, but savoury fillings are also common
Strudel
Manchu pastry made from flour, butter, and rock sugar; consists of crispy, fluffy fried strands of batter Sou – Triangular, puffy flaky pastry with various
List of Chinese bakery products
List_of_Chinese_bakery_products
Savory spinach pie made with filo pastry
or burek is a family of pastries or pies found in the Balkans, Middle East and Central Asia. The pastry is made of a thin flaky dough such as filo with
Savory_spinach_pie
Deep-fried donut-like pastry
A cruller (/ˈkrʌlər/) is a deep-fried pastry popular in parts of Europe and North America. In Europe, the distinct shape is typically formed in one of
Cruller
Southeastern European pie
whisked eggs, plain yogurt, and pieces of white brined cheese between filo pastry and then baking it in an oven. Traditionally in Bulgaria, lucky charms are
Banitsa
French deep-fried pastry
French: [bɛɲɛ]; lit. 'bump') is a deep-fried pastry of French origin. It is commonly made from choux pastry, but can also be made using rice flour (rice
Beignet
Chinese confection eaten during the Mid-Autumn Festival
Pastries list Types Chinese flaky pastry Choux pastry Filo Flaky pastry Hot water crust pastry Pan dulce Puff pastry Shortcrust pastry Choux pastry Beignet
Snow_skin_mooncake
Savoury pastry from Malta
A pastizz (pl.: pastizzi) is a traditional savoury pastry from Malta. Pastizzi usually have a filling either of ricotta (pastizzi tal-irkotta or pastizzi
Pastizz
Kitchen utensil
Wikimedia Commons has media related to Pastry bag. A pastry bag (or piping bag in the Commonwealth) is an often cone- or triangular-shaped bag made from
Pastry_bag
Eating utensil
A pastry fork, dessert fork, pie fork or cake fork is a fork designed for eating pastries and other desserts from a plate. The fork has three or four
Pastry_fork
French pâtisserie
as Australia and New Zealand, is a French dessert made of puff pastry layered with pastry cream. Its modern form was influenced by improvements made by
Mille-feuille
Middle Eastern dessert
Knafeh (Arabic: كنافة) is a traditional Arab dessert made with kadayif (spun pastry dough) layered with cheese and soaked in a sweet, sugar-based syrup called
Knafeh
Baked or fried filled good
turnover is a baked or fried food, made by placing a filling on a piece of pastry or viennoiserie dough. The dough is then folded over and sealed, and is
Turnover_(food)
Brand of toaster pastries
Toaster Strudel is the brand name of a toaster pastry, prepared by heating the frozen pastries in a toaster and then spreading the included icing packet
Toaster_Strudel
Layers of dough separated by butter
yeast-leavened dough, from Austria via Denmark Flaky or Rough Puff pastry Jachnun, a Yemenite Jewish pastry Kouign-amann, a sweet Breton cake from north-western
Laminated_dough
Turkish savory flatbread
("oklava") and pastry brushes used to prepare the dough to the lower left. The cook is seen cutting up the finished gözleme on her pastry board table to
Gözleme
Baked yeast-leavened dessert or breakfast
and are small enough to comprise a single serving. These differ from pastries, which are made from a paste-like dough; from cakes, which are typically
Sweet_roll
French pastry
the Northern Basque Country, typically filled with black cherry jam or pastry cream. Gâteau Basque with cream is more typical in the Southern Basque Country
Gâteau_Basque
Almond filled pastry
Banket is made by rolling pastry dough around an almond paste filling, then baking it. The pastry has a porous, airy, and flaky texture, with a dense granular
Banket_(pastry)
Traditional Karelian food
Karelian hot pot Kalakukko Cornish pasty List of butter dishes List of pastries Ruisreikäleipä Bread cheese Lihapiirakka Mämmi Sallinen-Gimpl, Pirkko (2000)
Karelian_pasty
German pastry
the Franzbrötchen is different in appearance and taste than the original pastry and there are two potential explanations for this. One is that the German
Franzbrötchen
French pastry
A Paris–Brest is a French dessert made of choux pastry and filled with a praline flavoured cream, covered with flaked almonds. The dessert, round, usually
Paris–Brest
Cream-filled pastry
Canada, is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. They may be
Profiterole
topping Mochi – Japanese rice cake Naiyou subing – Taiwanese buttery, flaky pastry made into a thin circle Ngiu vun sui Ōo-á-ping Peanut soup – Soup made
List of Taiwanese desserts and snacks
List_of_Taiwanese_desserts_and_snacks
Stuffed phyllo pastry
burek or byrek, is a family of pastries or pies made in West Asia and Southeast Europe. The pastry is made of a thin flaky dough such as filo with a variety
Börek
Indian sweet dish
Ganesh Chaturthi for Hindus and Christmas for Christians. "Gujiya: A flaky pastry to celebrate Holi". www.bbc.com. 7 March 2023. Retrieved 18 February
Gujhia
Sweet roll flavoured with cinnamon
served in Northern Europe and North America. Alternative recipes use puff pastry instead of yeasted dough, but are constructed using a similar method. A
Cinnamon_roll
Baked Italian pizza dish
(lit. 'belly' or 'tummy'), referring to the distinctive swelling of the pastry which resembles a belly bloating. Panzerotti originated in Apulian cuisine
Panzerotti
Filipino/Indonesian bean-filled moon cake-like pastry
pastry. These sweet rolls are similar to bigger Indonesian pia, the only difference being the size. The flaky type of bakpia uses Chinese puff pastry
Bakpia
Type of pastry
used as the filling. The Dutch letter has a porous or airy and flaky texture. The pastry was originally shaped "into the initial of the family's surname
Dutch_letter
Type of filled Italian pastry
(Italian: [pastitˈtʃɔtto]; pl.: pasticciotti) is a type of filled Italian pastry. Depending on the region, they are traditionally filled with either ricotta
Pasticciotto
Type of pretzel
from Danish pastry dough (wienerbrød dough) that has been rested overnight before shaping, filling, and baking. Many sheets of the flaky dough are layered
Kringle
Cooking utensil
A pastry blender, or pastry cutter, is a device used to mix a hard (solid) fat into flour in order to make pastries. The tool is usually made of narrow
Pastry_blender
Indian pastry
was a wheat flour preparation fried in ghee similar to Chandrakala, a flaky dessert from South India. Khaja is believed to have originated from the
Khaja
French dessert
[kʁɔ.kɑ̃.buʃ]) or croque-en-bouche is a French dessert consisting of choux pastry puffs piled into a cone and bound with threads of caramel. In Italy and
Croquembouche
Italian ricotta-filled pastry
Cannoli are Sicilian pastries consisting of a tube-shaped shell of fried pastry dough, filled with a sweet and creamy filling containing ricotta cheese
Cannoli
Russian fish pie
mushrooms, onions, and dill. The pie is baked in a pastry shell, usually of brioche or puff pastry. In the early part of the 20th century, French chef
Coulibiac
Stuffed deep-fried pastry prepared with a variety of fillings
(Romanian pronunciation: [pləˈtʃintə]) is a Romanian and Moldovan traditional pastry resembling a thin, small round or square-shaped cake, usually filled with
Plăcintă
Currant-filled round shortcrust pastry
cake, but have some significant differences. An Eccles cake uses flaky puff pastry and the currants in the Eccles cake are often concentrated in the
Chorley_cake
Swedish pastry
Punsch-roll (Swedish: punschrulle) is a Swedish small cylindrical pastry covered with green marzipan with the ends dipped in chocolate, with an interior
Punsch-roll
Vietnamese pastry
the Teochew word for pastry, pia (餅 or 餠, Peng'im: bian², POJ: piáⁿ, round flat cake, pastry, cookie, biscuit). In Saigon, the pastry is called bánh bía
Bánh_pía
Nordic filled breads
place of puff pastry more common is the choux pastry version. In Icelandic, Shrove Monday is called bolludagur (bun day), named after the pastry. In the Faroe
Semla
French viennoiserie
yeast-leavened laminated viennoiserie dough, similar in texture to a puff pastry, with one or two pieces of dark chocolate in the center. The chocolate usually
Pain_au_chocolat
Iraqi sweet breakfast dish
Kahi (Arabic: كاهي) is an Iraqi breakfast dish made from layered flaky filo pastry often served for breakfast with a type of clotted cream called geymar
Kahi_(food)
Turkish pastry of Sephardic Jewish origin
Hadassah Magazine. 2023-03-14. Retrieved 2026-03-13. "Boyoz: Izmir's flaky pastry of Sephardic origin". Daily Sabah. Daily Sabah. 2022-03-20. Retrieved
Boyoz
Portuguese egg tart pastry dusted with cinnamon
(Portuguese: [pɐʃˈtɛl dɨ ˈnatɐ]; literally, cream pastry; pl.: pastéis de nata) is a Portuguese egg custard tart pastry, optionally dusted with cinnamon. Outside
Pastel_de_nata
Italian doughnut
stirred into the dough, and several filled varieties. Fillings include pastry cream, zabaione, and occasionally less common fillings such as apple or
Frittella_(doughnut)
Type of sponge cake
more flour than the typical sponge cake. The mixture is piped through a pastry bag in short lines onto sheets, giving the biscuits their notable shape
Ladyfingers_(biscuits)
Type of business that sells baked goods
made in an oven such as bread, cookies, cakes, doughnuts, pizzas, bagels, pastries, and pies. Some retail bakeries are also categorized as cafés, serving
Bakery
Chinese fried pastry
Ox-tongue pastry (Chinese: 牛脷酥; pinyin: niúlìsū; Jyutping: ngau4 lei6 sou1) or horse-ear pastry (Chinese: 馬耳; pinyin: mǎěr), is a Chinese fried dough
Ox-tongue_pastry
Sweet crisp pastry
Angel wings are a traditional sweet crisp pastry made out of dough that has been shaped into thin twisted ribbons, deep-fried, and sprinkled with powdered
Angel_wings
Eastern European pastry
Vatrushka (Russian: ватрушка [vɐˈtruʂkə] ) is an Eastern European pastry (pirog), characterized by a ring-shape of dough with traditional white cheese
Vatrushka
Spanish pastry
Pío Nono. Piononos originated in Spain with the pastry chef Ceferino Isla, that in 1897, created a pastry shop in Santa Fe, in Granada with the name of
Pionono
Breakfast pastry in Greece
preparing the custard filling; placing about 5 sheets of buttered phyllo pastry (also known as filo) in a baking dish; assembling the bougatsa; preheating
Bougatsa
American pull-apart pastry
Pastries list Types Chinese flaky pastry Choux pastry Filo Flaky pastry Hot water crust pastry Pan dulce Puff pastry Shortcrust pastry Choux pastry Beignet
Monkey_bread
Paste used in cooking
and cassava since the earliest times. Laminated dough such as flaky pastry and puff pastry are flour-based doughs folded over fat to create layers and rolled
Dough
French savory pastry puff with cheese
A gougère (French: [ɡuʒɛʁ]), in French cuisine, is a baked savory choux pastry made of choux dough mixed with cheese. There are many variants. The cheese
Gougère
Pastry in Ashkenazi Jewish cuisine
the French croissant share a common Viennese ancestor, crescent-shaped pastries commemorating the lifting of the Turkish siege, possibly a reference to
Rugelach
Small, usually sweet, type of sweet bread
full of koláč bakeries. Danish pastry, a laminated sweet pastry Koloocheh, Iranian pastry Vatrushka, East Slavic pastry "kolacky". Dictionary.com Unabridged
Kolach_(cake)
Croissant dough cooked on a waffle pan
then spread throughout the world. The concept is reminiscent of another pastry, the Cronut, which is a croissant and donut hybrid created by Dominique
Croffle
Layered filo pastry dessert
(/bɑːkləˈvɑː, ˈbɑːkləvɑː/ , or /bəˈklɑːvə/) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with either syrup
Baklava
Type of pastry, typically toasted and store-bought
A toaster pastry is a type of bakers' confection. They are thin rectangles often made of rice bran, molasses, flour, syrup, and shortening, which on one
Toaster_pastry
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FLAKY PASTRY
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FLAKY PASTRY
FLAKY PASTRY
FLAKY PASTRY
FLAKY PASTRY
FLAKY PASTRY
FLAKY PASTRY
FLAKY PASTRY
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