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pastry

[pey-stree] /ˈpeɪ stri/
noun, plural pastries.
1.
a sweet baked food made of dough, especially the shortened paste used for pie crust and the like.
2.
any item of food of which such dough forms an essential part, as a pie, tart, or napoleon.
Origin
1530-1540
1530-40; paste + -ry
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2014.
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Examples from the web for pastries
  • He promised that he would never again buy food without consulting her and was spared from having to eat the dirt-covered pastries.
  • Biscuits and pastries are made from scratch here and the menu is chock-full of locally sourced foods.
  • Pricey pastries are dusted in gold, and if you are really adventurous, you can get a cappuccino made with camel milk.
  • Only breakfast: coffee and a few breads and pastries.
  • Using a pizza stone beneath your baking sheet boosts the heat under the pastries, helping them puff.
  • The buns, along with a wide range of pastries and breads, are made on premises.
  • Guest amenities include complimentary daily newspaper, hot drinks and pastries.
  • Dessert might be a cheese dumpling or one of several kinds of pastries.
  • The first violinists sat around a table drinking sparkling wine and eating pastries.
  • Also, some of our pastries tend to disappear into pocketbooks or pockets.
British Dictionary definitions for pastries

pastry

/ˈpeɪstrɪ/
noun (pl) -tries
1.
a dough of flour, water, shortening, and sometimes other ingredients
2.
baked foods, such as tarts, made with this dough
3.
an individual cake or pastry pie
Word Origin
C16: from paste1
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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Word Origin and History for pastries

pastry

n.

mid-15c., "food made with paste," not originally limited to sweets, from Middle English paste (see paste (n.)) + -ry. Probably influenced by Old French pastaierie "pastry" (Modern French pâtisserie), from pastoier "pastry cook," from paste (see paste (n.)); also borrowed from Medieval Latin pasteria "pastry," from Latin pasta. Specific sense of "small confection made of pastry" is from 1906. Pastry-cook attested from 1712.

Online Etymology Dictionary, © 2010 Douglas Harper
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Encyclopedia Article for pastries

pastry

stiff dough made from flour, salt, a relatively high proportion of fat, and a small proportion of liquid. It may also contain sugar or flavourings. Most pastry is leavened only by the action of steam, but Danish pastry is raised with yeast. Pastry is rolled or patted out into thin sheets to line pie or tart pans and to enclose fillings. Poultry, tenderloin of beef and other cuts of meat, and pates are sometimes prepared en croute, wrapped in a pastry crust. Thicker sheets may be formed into cases, pinwheels, crescents, or braids, with or without fillings and glazes or icings

Learn more about pastry with a free trial on Britannica.com
Encyclopedia Britannica, 2008. Encyclopedia Britannica Online.
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10
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