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Definition of pastry - 5 dictionary results
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pas⋅try

  [pey-stree]
Use pastry in a Sentence
–noun, plural -tries.
1. a sweet baked food made of dough, esp. 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:
1530–40; paste + -ry
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2009.
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Los Angeles Culinary Arts
 Prestigious Le Cordon Bleu Diplôme Los Angeles/Pasadena. Official Site
 lecordonbleuprogram-pasadena.com
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pas·try   (pā'strē)   
n.   pl. pas·tries
  1. Dough or paste consisting primarily of flour, water, and shortening that is baked and often used as a crust for foods such as pies and tarts.
    1. Baked sweet foods made with pastry: Viennese pastry.
    2. One of these baked foods.

[Middle English pastree, from paste, paste, dough; see paste1.]
The American Heritage® Dictionary of the English Language, Fourth Edition
Copyright © 2009 by Houghton Mifflin Company.
Published by Houghton Mifflin Company. All rights reserved.
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Pastry

Pas"try\, n.; pl. Pastries. 1. The place where pastry is made. [Obs.] --Shak.

2. Articles of food made of paste, or having a crust made of paste, as pies, tarts, etc.

Pastry cook, one whose occupation is to make pastry; as, the pastry cook of a hotel.
Webster's Revised Unabridged Dictionary, © 1996, 1998 MICRA, Inc.
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Language Translation for : pastry
Spanish: masa,
German: der Blätterteig,
Japanese: パイ生地
More Translations »

pastry 
1442, "food made with paste," not originally limited to sweets, from M.E. paste (see paste (n.)), probably influenced by O.Fr. pastaierie "pastry," from pastoier "pastry cook," from paste (see paste (n.)); also borrowed from M.L. pasteria "pastry," from L. pasta. Specific sense of "small confection made of pastry" is from 1906.
Online Etymology Dictionary, © 2001 Douglas Harper
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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

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Encyclopedia Britannica, 2008. Encyclopedia Britannica Online.
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