Chasan (Chinese: 茶馓; pinyin: chásǎn) is a traditional Chinese pastry that is popular in Jiangsu Province, China, and especially in Huai'an, a historic...

goods are often called pastries as a synecdoche, and the dough may be accordingly called pastry dough for clarity. Sweetened pastries are often described...

Choux pastry, or pâte à choux (French: [pɑt a ʃu]), is a delicate pastry dough used in many pastries. The essential ingredients are butter, water, flour...

primarily in the Languedoc wine region of southern France Chasan (pastry) – traditional Chinese pastry that is popular in the Jiangs province and especially...

A toaster pastry is a type of bakers' confection. They are thin rectangles often made of rice bran, molasses, flour, syrup, and shortening, which on one...

Shortcrust is a type of pastry often used for the base of a tart, quiche, pie, or (in the British English sense) flan. Shortcrust pastry can be used to make...

pastry (Danish: wienerbrød [ˈviˀnɐˌpʁœðˀ]) (sometimes shortened to danish, especially in American English) is a multilayered, laminated sweet pastry in...

Puff pastry, also known as pâte feuilletée, is a flaky light pastry made from a laminated dough composed of dough (détrempe) and butter or other solid...

interchangeable name for the French croissant. The main ingredients of a cornetto are pastry dough, eggs, butter, water and sugar. Egg yolk is brushed on the surface...

A pastry chef or pâtissier (pronounced [pɑ.ti.sje]; feminine pâtissière, pronounced [pɑ.ti.sjɛʁ]) is a station chef in a professional kitchen, skilled...