pastry

Pastry is various doughs (often enriched with fat or eggs), and the sweet and savoury baked goods made with them. The dough may be called pastry dough. Sweetened pastries are often described as ''baker's confectionery''. Common pastry dishes include börek, pies, tarts, croissants, and turnovers.

AI overview

Pastry refers to doughs made with ingredients like fat or eggs, along with the sweet and savory baked goods created from these doughs. Common examples include pies, tarts, croissants, and börek, with sweetened varieties often called baker's confectionery.

AI-generated from the Wikipedia summary — may contain errors.

Key facts

Food.name: Pastries
Food.image: Jean Philippe - Pastries.jpg
Food.image_size: 250px
Food.caption: Different kinds of pastries on display
Food.country: Worldwide
Food.main_ingredient: Often flour, sugar, milk, butter, lard or shortening, baking powder, eggs

via Wikipedia infobox

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 3,748 products

eNutri-Score

4NOVA · Ultra-processed food

Energy: 377 kcal
Fat: 16 g
— of which saturates: 6.2 g
Carbohydrates: 53.7 g
— of which sugars: 26.5 g
Fibre: 2.1 g
Protein: 5.1 g
Salt: 2.29 g

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via Open Food Facts · ODbL

Wikidata facts

Image: Jean Philippe - Pastries.jpg

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Commons category: Pastries
hashtag: pastry

Sources (3)

via Wikidata · CC0

~15 min read

Article

9 sections

Contents

Definitions
History
Types of pastry dough
Chemistry
Pastry chefs
Gallery
See also
References
External links

Pastry is various doughs (often enriched with fat or eggs), and the sweet and savoury baked goods made with them. The dough may be called pastry dough. Sweetened pastries are often described as ''baker's confectionery. Common pastry dishes include börek, pies, tarts, croissants, and turnovers.

The French word pâtisserie is also used in English (with or without the accent) for many of the same foods, as well as the set of techniques used to make them. Originally, the French word referred to anything, such as a meat pie, made in dough (paste, later pâte) and not typically a luxurious or sweet product. This meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today.