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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 for pastry
  • The best are encased in flaky puff pastry and baked on the walls of an earthen kiln instead of an oven.
  • In buying flour, whether bread or pastry, select the best kept by your grocer.
  • We bought three things: organic stoneground wheat flour, organic stoneground wheat pastry flour, and corn polenta.
  • The whole-grain pastry is made with seasonal fruits.
  • Combine flour and sugar in a medium bowl, cut in shortening and butter with a pastry blender until mixture is crumbly.
  • To create flaky pastry, low protein flour must be used so a limited amount of gluten will form.
  • Whole-wheat pastry flour adds a bit more fiber to the crust of our healthy apple pie.
  • Using a pastry blender or two knives, cut the butter into the flour mixture until course crumbs appear.
  • It is used in pastry mixes, breakfast products and blueberry juices.
  • For many years one of the joys of my modest job was the jail bakery program, which taught the skills of pastry and bread making.
British Dictionary definitions for pastry

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 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 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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