Crossword clues for pastry
- Sweet roll
- Patisserie purchase
- Napoleon, e.g
- Frangipani, e.g
- Baker's offering
- Pie, e.g
- Bakery display
- Pandowdy, e.g
- Bear claw, e.g
- Prune danish, for one
- Eclairs, etc
- Delicate dessert
- Coffee shop purchase
- Bear claw, for one
- Bear claw or Napoleon
- Baklava, e.g
- Type of cart
- Turnover or Danish
- Tasty bakery offering
- Prune danish, e.g
- Pie or tart, e.g
- Pie or tart
- Pie or cream puff
- Hotel breakfast item
- Flaky piece of catering food
- Flaky hangover food
- Eclair or cinnamon bun
- Dessert such as Danish
- Danish or cruller
- Danish or cream puff
- Cordon Bleu specialization
- Cake — tart
- Breakfast or dessert item
- Baker's output
- Turnover, e.g
- Danish, e.g
- Napoleon, e.g.
- Cream puff, for one
- Cream puff, maybe
- Baker's specialty
- Danish, e.g.
- Napoleon, for one
- Turnover, e.g.
- Danish or tart
- Danish ___
- A dough of flour and water and shortening
- Any of various baked foods made of dough or batter
- Pandowdy, e.g.
- Tart or napoleon
- Flans and frangipanes
- Napoleons and Bismarcks
- Frangipani, e.g.
- Old man’s attempt to make some dough
- Kind of baked food
- Former railway food in the buffet?
- Food store changing name for Sabbath
- Father's attempt to produce some baking
- After fool's sent back, taste sweet dish
- Raised energy, endeavour and turnover, say
- Piecrust; small cake
- Baked dough
- Item of bakery
- Danish father's go?
- Bakery buy
- Bakery offering
- Bakery treat
- Bakery product
- Breakfast treat
Longman Dictionary of Contemporary English
The Collaborative International Dictionary
Pastry \Pas"try\, n.; pl. Pastries.
The place where pastry is made. [Obs.]
Articles of food made of paste, or having a crust made of paste, as pies, tarts, etc.
Pastry cook, one whose occupation is to make pastry; as, the pastry cook of a hotel.
Douglas Harper's Etymology Dictionary
mid-15c., "food made with paste," not originally limited to sweets, from Middle English paste (see paste (n.)) + -ry. Probably influenced by Old French pastaierie "pastry" (Modern French pâtisserie), from pastoier "pastry cook," from paste (see paste (n.)); also borrowed from Medieval Latin pasteria "pastry," from Latin pasta. Specific sense of "small confection made of pastry" is from 1906. Pastry-cook attested from 1712.
n. 1 A baked food group which contains items made from flour and fat pastes such as pie crust; also tarts, bear claws, napoleons, puff pastries, etc. 2 (label en uncountable) The type of light flour-based dough used in pastries. 3 (label en obsolete) The place where pastry is made.
n. a dough of flour and water and shortening [syn: pastry dough]
any of various baked foods made of dough or batter
Pastry is a dough of flour, water and shortening that may be savoury or sweetened. Sweetened pastries are often described as bakers' confectionery. The word "Pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries. The French word pâtisserie is also used in English (with or without the accent) for the same foods. Common pastry dishes include pies, tarts, quiches and pasties.
Pastry can also refer to the pastry dough, from which such baked products are made. Pastry dough is rolled out thinly and used as a base for baked products.
Pastry is differentiated from bread by having a higher fat content, which contributes to a flaky or crumbly texture. A good pastry is light and airy and fatty, but firm enough to support the weight of the filling. When making a shortcrust pastry, care must be taken to blend the fat and flour thoroughly before adding any liquid. This ensures that the flour granules are adequately coated with fat and less likely to develop gluten. On the other hand, overmixing results in long gluten strands that toughen the pastry. In other types of pastry such as Danish pastry and croissants, the characteristic flaky texture is achieved by repeatedly rolling out a dough similar to that for yeast bread, spreading it with butter, and folding it to produce many thin layers.
Pastry is an overlay and routing network for the implementation of a distributed hash table (DHT) similar to Chord. The key-value pairs are stored in a redundant peer-to-peer network of connected Internet hosts. The protocol is bootstrapped by supplying it with the IP address of a peer already in the network and from then on via the routing table which is dynamically built and repaired. Because of its redundant and decentralized nature there is no single point of failure and any single node can leave the network at any time without warning and with little or no chance of data loss. The protocol is also capable of using a routing metric supplied by an outside program, such as ping or traceroute, to determine the best routes to store in its routing table.
Usage examples of "pastry".
After dinner the Marches had some of the local pastry, not so incomparable as the bread, with their coffee, which they had served them in a pavilion of the beautiful garden remaining to the hotel from the time when it was a patrician mansion.
There was the warm sweet smell of pastry baking and she smiled and nodded her head when I told her how good her pasties were.
French fashion, a salad of watercress and violets, a rabbit stewed in herbs, a roast pheasant with artichoke dressing, boiled lupins, a gammon of bacon in pastry, a Turkish dish of meat, buttered peasecods, French bread and sourdough barley bread, a Rhine wine, Italian cream, a parmesan savory and figs.
Zachariah, meanwhile, mounted upon another stool beside the dwarf and sat there purring and swinging his tail, and occasionally stretching out a huge paw and helping himself very daintily to a piece of pastry.
The second course presented Arabella with an even more bewildering choice, for there was, besides the baskets of pastry, a Rhenish cream, a jelly, a Savoy cake, a dish of salsify fried in butter, an omelette, and some anchovy toast.
Butler was just an ordinary schmo whose ordinary life had been extraordinarily screwed by bad advice from a pastry.
Efraim tossed a bag of pastries onto one of the folding tables where Ran and Shaul were plowing through research.
A tea tray was set with a silver pot and pretty flowered Limoges cups, as well as an array of little tartlets and pastries.
For dessert, she made a tarte tatin, one of the most divine dishes e-er created: caramelized butter and sugar covered with a dozen apples sliced paper thin, cooked on top of the stove, then a round 323 Jude Deveraux of flaky pastry put on top, baked until golden brown, and at last the whole thing was turned upside down onto a plate.
They had a pastry made with Asiago cheese and artichoke hearts that qualified as a mortal sin.
The instant it boils add quickly one and one-half cups of sifted pastry flour.
Half a bottle of Chambertin, a red mullet, or a pullet a la Marengo satisfy every need, but it is unwise to put pastry or cream upon the table, because he is as likely as not to eat it before the fowl.
It was in fact little choux pastries each filled with horseradish sauce and cream and a small slice of cold rare beef.
Not surprisingly, the pastry chef had already started in on his daily stock of fruit tarts and millefeuilles, his cream puffs and eclairs, his multi tiered gateaux, and his signature swans of choux pastry.
The batter that was to produce six dozen choux pastry puffs had produced seventeen lone items.