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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_(pastry)
Topics referred to by the same term
Melbourne Sou (French coin), various French coins Penny (Canadian coin), colloquially called a sou in Quebec Sou (pastry), a type of food pastry Sou (album)
Sou
Unleavened pastry dough
unleavened pastry dough used for making baked goods. Filo-based products are made by layering many sheets of filo brushed with oil or butter; the pastry is then
Filo
An unleavened dough
Pastry is various unleavened doughs, often enriched with fat or eggs. The dough may be called pastry dough. Common pastry dishes include börek, pies,
Pastry
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
Italian filled pastry
Sfogliatella (Italian: [sfoʎʎaˈtɛlla]; pl.: sfogliatelle) is a shell-shaped pastry with a sweet or creamy filling, originating in the Campania region of Italy
Sfogliatella
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
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
French pâtisserie
of three layers of puff pastry (pâte feuilletée), alternating with two layers of pastry cream (crème pâtissière). The top pastry layer is finished in various
Mille-feuille
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)
Base used for a tart, quiche or pie
Shortcrust is a type of pastry often used for the base of a tart, quiche, pie, or (in the British English sense) flan. Shortcrust pastry can be used to make
Shortcrust_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
Pastry/Pastries is a North American term for sweet baked goods made with a dough with a high fat content, however, is generally used colloquially to describe
List_of_pastries
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
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
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
Traditional Chinese food
as calcium, potassium, phosphorus, sodium, magnesium, and selenium. Sou (pastry) Chinese desserts List of shortbread biscuits and cookies McKinnon, Hetty
Chinese_walnut_cookie
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
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
Almond filled pastry
Banket (bahn-KET) is a type of sweet pastry filled with almond paste, which originated in the Netherlands. It is made in several forms, each of which goes
Banket_(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
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
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
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
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
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
Italian ricotta-filled pastry
Iris is a Sicilian pastry consisting of a brioscia that is filled with a sweet and creamy filling containing ricotta cheese, coated with breadcrumbs and
Iris_(pastry)
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
Taiwanese mooncake pastry filled with salted duck egg yolk and red bean paste
Egg yolk pastry or dànhuángsū is a traditional Taiwanese mooncake of which the filling is made of salted duck egg yolk and red bean paste. According to
Egg_yolk_pastry
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
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
Chinese baked item
is the most famous variety. A traditional Cantonese mooncake is a round pastry, measuring about 10 cm (4 in) in diameter and 3–4 cm (1+1⁄4–1+1⁄2 in) thick
Mooncake
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
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
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
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
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
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
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)
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
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
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
Traditional Austrian pastry
Apfelstrudel; Czech: štrúdl) is a traditional Viennese strudel, a popular pastry in Austria, Switzerland, Bavaria, the Czech Republic, Slovakia, Northern
Apple_strudel
Deep-fried German pastry
Schneeballen respectively), snowball in English, is a deep-fried pastry made from shortcrust pastry especially popular in the area of Rothenburg ob der Tauber
Schneeball_(pastry)
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)
Shortcrust pastry Şöbiyet Sou Spanisch Brötli Spritzkuchen Streusel Strudel Stutenkerl Suncake Sufganiyah Sweetheart cake T Tahini roll Toaster pastry Torpedo
List_of_desserts
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
Crescent-shaped viennoiserie pastry
made from a 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
Croissant
Italian doughnut
with powdered sugar, and may be filled with custard, jelly, cannoli-style pastry cream or a butter-and-honey mixture. The consistency ranges from light and
Zeppole
Brand of toaster pastries
an American brand of toaster pastries produced and distributed by Kellanova (formerly Kellogg's) since 1964. The pastry consists of a sweet filling sealed
Pop-Tarts
Puff pastry originating in France
puff pastry with a filling. It was also formerly called a 'patty case' in the USA, though patty cases in the rest of the world are heavier in pastry. A
Vol-au-vent
Taiwanese buttery, flaky pastry with taro fillings
Taro pastry is a Taiwanese shortbread snack with a spherical shape and made with taro as sweet filling. It first appeared in Taichung City, Taiwan in the
Taro_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
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)
Deep-fried snack/ turnover
originates from the Middle Persian word sambosag (سنبوسگ) (meaning 'triangular pastry'). It is made in different shapes, including a triangle, a cone, or a crescent
Samosa
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)
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
Savory spinach pie made with filo pastry
Savory spinach pie is a pastry eaten throughout Greece, Bosnia and Herzegovina, and Turkey. Of Greek origin, this pastry’s filling is made of chopped spinach
Savory_spinach_pie
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
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
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
Type of cake associated with Epiphany
cake: the galette and the gâteau. The galette des rois is a flaky puff pastry traditionally filled with frangipane. These days the filling may also be
King_cake
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
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
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
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
French dessert
Honoratus cake, is a dessert named for the French patron saint of bakers and pastry chefs, Saint Honoré or Honoratus (d. 600 AD), Bishop of Amiens. It was invented
St._Honoré_cake
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
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
Decorative pastry on baked goods
Lattice pastry is when pastry is woven in a criss-crossing pattern of strips in the preparation of various foods. Latticed pastry is used as a type of
Lattice_(pastry)
Type of pretzel
Kringle is a Northern European pastry or bread, a variety of pretzel that may be sweet, salty or filled, in a characteristic pretzel-like twisted shape
Kringle
Taiwanese pastry named after an anti-communist epithet
Mainland Sister Communist Bandit Pastries (Chinese: 大陸姐共匪餅; pinyin: Dàlù jiě gòngfěi bǐng) are a type of Taiwanese pastry sold in Chiayi City, Taiwan, with
Communist_bandit_pastry
Heart-shaped puff pastry dessert
pastry heart is a regional dessert item found in the Western New York area, with Buffalo credited as the place where it was first created. The pastry
Pastry_heart
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
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
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
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
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
Regional Swedish pastry
Gustavus Adolphus pastry (Swedish: Gustav Adolfsbakelse) is a pastry traditionally eaten on 6 November in Sweden, Gustavus Adolphus Day, the death day
Gustavus_Adolphus_pastry
Taiwanese mung bean minced meat mooncake pastry
Fengyuan's local pastry manufacturers learned Japanese wagashi technology, used sweeter fillings, and reduced the size of pastries, promoting the popularity
Le̍k-tāu-phòng
Cooking utensil used to spread a liquid on food
A pastry brush, also known as a basting brush, is a cooking utensil used to spread butter, oil or glaze on food. Traditional pastry brushes are made with
Pastry_brush
Sweet meringue-based confectionery
fālūdhaj and lauzinaj—baked goods with sweet almond cream inside. These pastries had been handed down by the Sassanid shahs in Persia, where the almond
Macaron
Tibetan pastry made with curd cheese
Masen (Má sēn, 麻森)is a pastry, made with tsampa, dry cubic or curd cheese, yak butter, brown sugar and water. List of pastries List of Tibetan dishes
Masan_(pastry)
Pastry dough made using hot water
Hot water crust is a type of pastry used for savoury pies, such as pork pies, game pies, Scotch pies and more rarely, steak and kidney pies. Hot water
Hot_water_crust_pastry
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
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
Puff pastry dessert
characteristic chocolate icing instead of the puff pastry top, while maintaining the puff pastry base. The classic recipe for Samoborska kremšnita is
Cremeschnitte
Serbian dish of filo, cheese and eggs
(Serbian Cyrillic: гибаница, pronounced [ˈɡibanit͡sa]) is a traditional pastry dish popular all over the Balkans. It is usually made with cottage cheese
Gibanica
Cream-filled pastry
(French pronunciation: [ʁəliʒjøz] ) is a French dessert made of a small choux pastry case stacked on top of a larger one, both filled with crème pâtissière,
Religieuse
Traditional Chinese pastry dish
Chasan (Chinese: 茶馓; pinyin: chásǎn) is a traditional Chinese pastry that is popular in Jiangsu Province, China, and especially in Huai'an, a historic
Chasan_(pastry)
French dessert viennoiserie
European Patent Office. 18 August 1978. Retrieved 1 February 2025. "Paris Pastry: Tarte Tropézienne". 23 April 2009. "A Brief History Of The Tarte Tropzienne
Tarte_tropézienne
French pastry
[ʒezɥit]) is a triangular, Puff pastry filled with frangipane cream and topped with sliced almonds and powdered sugar. The pastry originated in France and the
Jésuite
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
Crimean Tatar savoury pastry
a similar Circassian pastry Khuushuur, a similar kind of meat pastry in Mongolian cuisine Lángos Lörtsy, a similar kind of pastry in Finnish cuisine Pastel
Chebureki
Traditional Hakka pastry from Miaoli, Taiwan
Belly button pastry (Chinese: 肚臍餅; Tongyong Pinyin: Dùcíbǐng; Tâi-lô: Tōo-tsâi-piánn) is a traditional pastry associated with the Hakka communities of
Belly_button_pastry
Savoury pie
Samsa is a savoury pastry in Central Asian cuisines. It is a bun stuffed with meat and sometimes with vegetables. In the countries of Kazakhstan, Kyrgyzstan
Samsa_(food)
Hungarian Jewish layered pastry
in Yiddish and Fächertorte in Austria) is a traditional Hungarian Jewish pastry, filled with layers of apple, walnuts, poppy seeds, and plum jam. It is
Flódni
Type of pastry in the Netherlands and Belgium
A tompoes or tompouce is a pastry in the Netherlands and Belgium. It closely resembles the Australian vanilla slice and German Cremeschnitte, and more
Tompouce
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
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
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