- be
accordingly called pastry dough for clarity.
Sweetened pastries are
often described as bakers' confectionery.
Common pastry dishes include pies, tarts...
- shortcrust-style
pastries and
pastry crusts.
Pastries were
first created by the
ancient Egyptians. The
classical period of
ancient Greece and Rome had
pastries made...
-
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...
-
unleavened dough used for
making pastries such as
baklava and börek in
Middle Eastern and
Balkan cuisines. Filo-based
pastries are made by
layering many sheets...
-
origin of the
pastry is not
clear as it is
called Kopenhagener in
Austria and Wienerbrød in Denmark. Like
other viennoiserie pastries, such as croissants...
- is a
station chef in a
professional kitchen,
skilled in the
making of
pastries, desserts,
breads and
other baked goods. They are emplo**** in
large hotels...
-
pastries Shortbread "Shortcrust
pastry". BBC Food.
Retrieved 7 June 2017. Roux,
Michel (2010) [First
published 2008]. "Shortcrust
pastries".
Pastry....
- The
Pastry War (Spanish:
Guerra de los pasteles; French:
Guerre des Pâtisseries), also
known as the
first French intervention in
Mexico or the
first Franco-Mexican...
-
Kadayif (Turkish: Kadayıf) is a
sweet spun
Ottoman pastry from
Turkey po****r in the
Balkanic and
Levantine space, used for
various Middle Eastern desserts...
- Canada, the term pâtisserie also
refers to the
pastries produced by a pâtissier. M****-produced
pastries are also
sometimes called pâtisserie. In Holland...
