An elongated suet crust dumpling, traditionally boiled, now often baked. In some parts of Canada, it is also called an 'Elephant Ear'.įrom Bedfordshire and surrounding counties in the east of England. The log is then cut into short lengths for serving, hot or cold.Ī fried dough pastry, individually hand stretched to resemble a beaver's tail then covered in different toppings including cinnamon and sugar fruit jams chocolate peanut butter butter and garlic etc. Popular during the Christmas season, prepared by rolling pastry dough around an almond paste filling and then baking it. Prepared by layering a mixture of whisked eggs and pieces of cheese between filo pastry, which is then baked in an oven Small, round-shaped Chinese-Indonesian pastries, usually stuffed with mung bean paste. Īn Ottoman pastry that is rich and sweet, made of layers of filo pastry filled with chopped nuts and sweetened with syrup or honey. The Bakewell tart is similar but tends to use shortcrust pastry with a layer of sponge instead of custard. įirst created by accident in Bakewell around 1860, this has a flaky pastry base covered with raspberry jam and topped with custard and almonds. Usually served during the religious celebration in the country. Ī Malay pastry similar like the Madeleine although with round shapes and different ingredients, made of wheat flour, eggs, sugar and baking powder. The earliest known recipe is in Vienna, but several countries in central and eastern Europe claim this dish. Sliced apples and other fruit are wrapped and cooked in layers of filo pastry. Pastry strips filled with dulce de leche. You can help by adding missing items with reliable sources. This article contains dynamic lists that may never be able to satisfy particular standards for completeness. The greatest innovator was Marie-Antoine Carême who perfected puff pastry and developed elaborate designs of pâtisserie. The introduction of sugar into European cookery resulted in a large variety of new pastry recipes in France, Italy, Spain and Switzerland. The classical period of ancient Greece and Rome had pastries made with almonds, flour, honey and seeds. Pastries were first created by the ancient Egyptians. Many pastries are prepared using shortening, a fat food product that is solid at room temperature, the composition of which lends to creating crumbly, shortcrust-style pastries and pastry crusts. An example of a laminated pastry would be a croissant, danish, or puff pastry. An example of a nonlaminated pastry would be a pie or tart crust and brioche. Two main types of pastry are nonlaminated, when fat is cut or rubbed into the flour, and laminated, when fat is repeatedly folded into the dough using a technique called lamination.

There are five basic types of pastry (a food that combines flour and fat) these are shortcrust pastry, filo pastry, choux pastry, flaky pastry and puff pastry. Some dishes, such as pies, are made of a pastry casing that covers or completely contains a filling of various sweet or savory ingredients. This is a list of pastries, which are small buns made using a stiff dough enriched with fat. An assortment of cakes and pastries in a pâtisserie

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