Pastries
Pastries (/'pæstriːz/)
Pastries (/'pæstriːz/) are a variety of baked goods typically made from ingredients such as flour, sugar, milk, butter, baking powder, and eggs. The term "pastry" is often used to refer to the dough from which such baked goods are made, but it can also refer to the baked goods themselves.
Etymology
The term "pastry" comes from the Old French word pâtisserie, which was derived from the Latin word pasticium, meaning "dough".
Types of Pastries
There are many different types of pastries, including:
- Shortcrust pastry: This is the simplest and most common type of pastry. It is made from flour, fat, and water, and is used in a variety of sweet and savory dishes.
- Puff pastry: This is a light, flaky pastry made from a laminated dough, or dough that is folded multiple times to create layers.
- Choux pastry: This is a light pastry dough used to make profiteroles, croquembouches, éclairs, and gougères.
- Phyllo pastry: This is a very thin, unleavened pastry used in Middle Eastern and Balkan cuisine to make sweet and savory dishes like baklava and spanakopita.
- Danish pastry: This is a sweet pastry that originated in Denmark. It is made from a yeast-leavened dough that is folded with butter to create a flaky, tender crust.
Related Terms
- Bakery: A place where bread, cakes, cookies, and other baked goods are produced or sold.
- Baker: A person who makes bread, cakes, and pastries, especially as a job.
- Baking: The process of cooking food by dry heat in an oven.
- Dough: A mixture of flour, water, and other ingredients that is used to make bread, pastry, and other baked goods.
- Oven: An enclosed compartment, as in a kitchen range, for cooking and heating food.
External links
- Medical encyclopedia article on Pastries
- Wikipedia's article - Pastries
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