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Definition of Pastry
1. Noun. A dough of flour and water and shortening.
2. Noun. Any of various baked foods made of dough or batter.
Generic synonyms: Baked Goods
Specialized synonyms: Pie Crust, Pie Shell, Dowdy, Pandowdy, Frangipane, Streusel, Tart, Timbale, Timbale Case, Pie, French Pastry, Bouchee, Patty Shell, Sausage Roll, Toad-in-the-hole, Vol-au-vent, Strudel, Baklava, Profiterole, Puff, Rugelach, Ruggelach, Rugulah
Definition of Pastry
1. n. The place where pastry is made.
Definition of Pastry
1. Noun. 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. ¹
2. Noun. The type of light flour-based dough used in pastries ¹
¹ Source: wiktionary.com
Definition of Pastry
1. a sweet baked food [n -TRIES]
Lexicographical Neighbors of Pastry
Literary usage of Pastry
Below you will find example usage of this term as found in modern and/or classical literature:
1. The Gentleman's House: Or, How to Plan English Residences, from the by Robert Kerr (1865)
"A pastry-LARDER, pastry-ROOM, or pastry, is especially useful in any considerable
establishment. It will open out of either the Kitchen or Still-room, ..."
2. Cooking for Two: A Handbook for Young Housekeepers by Hill, Janet McKenzie (1909)
"pastry is made of flour, fat, salt and just enough water to hold the ingredients
... Fat makes pastry tender, water toughens it; thus fat rather than water ..."
3. The Journal of Home Economics by American Home Economics Association (1921)
"Some of these claims are substantiated by the preference of pastry makers for
this, that, or the other fat which they have been accustomed to use with good ..."
4. A Text-book of Cooking by Carlotta Cherryholmes Greer (1915)
"The lightness of pastry is largely dependent upon the temperature of the ...
It is well to chill pastry by placing it on the ice before rolling out. ..."
5. School and Home Cooking by Carlotta Cherryholmes Greer (1920)
"The lightness of pastry is largely dependent upon the temperature of the ...
It is well to chill pastry by placing it on the ice before rolling out. ..."
6. The Boston Cooking-school Cook Book by Fannie Merritt Farmer (1911)
"If pastry is to be served, have it of the best, — light, flaky, and tender. ...
For making pastry, pastry flour and the best shortenings, thoroughly chilled ..."
7. Housekeeping in Old Virginia: Containing Contributions from Two Hundred and edited by Marion Cabell Tyree (1879)
"pastry. pastry has fallen somewhat into disfavor, on account of its unwholesome
properties, but as many persons still use it, we will give some directions ..."
8. A New System of Domestic Cookery: Formed Upon Principles of Economy and by Maria Eliza Ketelby Rundell (1824)
"pastry. Observations on pastry. An adept in pastry never leaves any part of it
adhering to the board or dish used in making. The best thing to make it upon ..."
Other Resources:
Breton