American Heritage® Dictionary of the English Language, Fourth Edition
- n. Dough or paste consisting primarily of flour, water, and shortening that is baked and often used as a crust for foods such as pies and tarts.
- n. Baked sweet foods made with pastry: Viennese pastry.
- n. One of these baked foods.
Century Dictionary and Cyclopedia
- n. A place where pies, tarts, etc., are made.
- n. Viands made of paste, or of which paste constitutes a principal ingredient; particularly, the crust or cover of a pie, tart, or the like.
- n. 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.
- n. uncountable The type of light flour-based dough used in pastries
GNU Webster's 1913
- n. obsolete The place where pastry is made.
- n. Articles of food made of paste, or having a crust made of paste, as pies, tarts, etc.
- n. a dough of flour and water and shortening
- n. any of various baked foods made of dough or batter
- paste + -ry, or Old French pastaierie. (Wiktionary)
- Middle English pastree, from paste, paste, dough; see paste1. (American Heritage® Dictionary of the English Language, Fourth Edition)
“SO delicious, the pastry is absolutely amazing, it no wonder why people die for this stuff!”
“The English word pastry, Italian pasta, and French pàâte and pàâté all go back to a suggestive group of ancient Greek words having to do with small particles and fine textures: they variously referred to powder, salt, barley porridge, cake, and an embroidered veil.”
“The treats are made by wrapping apples with a layer of pastry, then baking them until the pastry is crisp and the apple is tender.”
“Bake for 20-25 minutes, until pastry is a light golden brown.”
“Puff pastry is easy to work with and produces a crisp, flaky delicious danish - especially considering that it takes so little time to make a batch.”
“Puff pastry is definitely the most convenient and it keeps for a very long time in the freezer, so I fall back on it a lot for a quick dessert like this one.”
“Homemade puff pastry is great when you have a bit of time to make it, but store-bought is the way to go most of the time for the sake of convenience and reliability.”
“(Some puff pastry is packaged in smaller sheets, in this case cut each piece of dough into quarters or sixths.)”
“However, the one downfall of puffed pastry is the ridiculous amount of time it takes to prepare.”
“I now realize why and how puffed pastry is so expensive in bakeries and rightfully so due to the extreme labor and expense that is put into it.”
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