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South part of France) Pain aux raisins –
French pastry Palmier –
French pastry Paris–Brest –
PastryPages displaying short descriptions with no
spaces Petit...
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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...
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basic types of
pastry dough (a food that
combines flour and fat) are
shortcrust pastry, filo
pastry,
choux pastry,
flaky pastry and puff
pastry.
Doughs are...
- conversation –
French pastryPages displaying short descriptions of
redirect targets Tecula mecula –
extremaduran dessert
Pages displaying wikidata descriptions...
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pastry (Danish: wienerbrød [ˈviˀnɐˌpʁœðˀ]) (sometimes
shortened to danish,
especially in
American English) is a multilayered,
laminated sweet pastry in...
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Sweden Papanasi –
Romanian and
Moldovan traditional fried or
boiled pastryPages displaying short descriptions of
redirect targets Pamonha – Traditional...
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Gustavus Adolphus pastry (Swedish:
Gustav Adolfsbakelse) is a
pastry traditionally eaten every 6
November in Sweden,
Gustavus Adolphus Day, the
death day...
- A
pastry chef or pâtissier (pronounced [pɑ.ti.sje];
feminine pâtissière,
pronounced [pɑ.ti.sjɛʁ]) is a
station chef in a
professional kitchen, skilled...
- by
Griswold Manufacturing. Puff Puff –
African fried dough snack and
pastryPages displaying short descriptions of
redirect targets List of
doughnut varieties...
- galettes, pancakes,
blinis or tortillas
Pages displaying wikidata descriptions as a
fallback Kouign amann –
Breton pastryPages displaying short descriptions of...
