569:(filo) pastry, though puff pastry can be substituted for phyllo in some applications. Phyllo dough is made with flour, water, and fat and is stretched to size rather than rolled. When preparing phyllo dough, a small amount of oil or melted fat (usually butter) is brushed on one layer of dough and is topped with another layer, a process repeated as often as desired. When the phyllo bakes it becomes crispy, but since it contains somewhat less water, does not expand to the same degree as puff pastry. Puff pastry also differs from
88:
174:
40:
281:
2948:
493:. Shortenings and lard have a higher melting point therefore puff pastry made with either will rise more than pastry made with butter, if made correctly. Puff pastry made in this manner will, however, often have a waxy mouthfeel and more bland flavor. Specialized margarine formulated for high plasticity (the ability to spread very thin without breaking apart) is used for industrial production of puff pastry.
514:
273:
2968:
502:
2978:
2937:
688:
2958:
99:
217:
Puff pastry also has a long history in Spain, perhaps through Arab or
Moorish influences: the first known recipe of puff pastry using butter or lard and following the Arab technique of making each layer separately, appears in the Spanish recipe book
844:
288:
The production of puff pastry dough can be time-consuming, because it must be kept at a temperature of approximately 16 °C (60 °F) to keep shortening from becoming runny, and must rest in between folds to allow
206:
when he was an apprentice baker in 1612. The story goes that
Lorrain was making a type of very buttery bread for his sick father, and the process of rolling the butter into the bread dough created a
853:
342:
878:
450:
785:
Dictionnaire universel de cuisine pratique : encyclopédie illustrée d'hygiène alimentaire : modification de l'homme par l'alimentation. T. 4 / Joseph Favre
829:
799:
768:
365:
405:
385:
531:
Since the process of making puff pastry is generally laborious and time-intensive, faster recipes are fairly common: known as "blitz", "rough puff", or "
755:
Le cuisinier françois, enseignant la manière de bien apprester et assaisonner toutes sortes de viandes... légumes,... par le sieur de La
Varenne,...
2981:
2886:
165:
The gaps that form between the layers left by the fat melting are pushed (leavened) by the water turning into steam during the baking process.
2856:
921:
816:
Le pâtissier royal parisien ou Traité élémentaire et pratique de la pâtisserie ancienne et moderne.... Tome II / composé par M. A. Carême...
466:
990:
3012:
904:
236:, already distinguished between filled puff pastry recipes and puff pastry tarts, and even mentions leavened preparations.
2881:
190:
407:
is how many times the folding move is repeated. For example, twice-folding (i.e. in three), repeated four times gives
189:(the action of putting a piece of butter inside the dough and folding several time the dough) was published in 1651 by
2866:
250:
published in 1611. In this book, puff pastry is abundantly used, particularly to make savoury game pies. In his novel
229:
210:-like finished product. The modern French puff pastry was then developed and improved by the chef M. Feuillet and
2876:
2519:
1321:
1577:
237:
233:
211:
102:
1291:
1044:
983:
2769:
2178:
1387:
1342:
701:
1652:
261:
3002:
2961:
2692:
2529:
2524:
2243:
1757:
1352:
1225:
1024:
643:
302:
257:
2967:
1932:
1882:
1817:
1547:
1482:
1311:
1087:
489:
and margarine. Butter is the most common type used because it provides a richer taste and superior
410:
1722:
1532:
1235:
823:
793:
762:
738:
Archives historiques et ecclésiastiques de la
Picardie et de l'Artois / publiées par P. Roger,...
716:
657:
241:
2804:
2712:
2293:
1147:
963:
843:
Domingo Hernández de
Maceras, cocinero en el Colegio mayor de Oviedo de la Ciudad de Salamanca.
91:
181:
The oldest known recipe for puff pastry in France was written in a charter by bishop Robert of
3017:
2951:
2514:
2203:
2183:
1702:
1667:
1059:
976:
173:
1752:
2921:
2871:
2748:
2661:
2554:
2283:
2268:
2263:
2253:
2228:
2173:
1662:
1657:
1557:
1552:
1357:
1185:
1006:
736:
711:
706:
603:
559:
547:
87:
2620:
2278:
1787:
1127:
543:
rather than adding it in the folding process and are thus similar to a folded short crust.
350:
3007:
2809:
2728:
2489:
2030:
1972:
1952:
1942:
1922:
1447:
1306:
1250:
1245:
1165:
1132:
672:
667:
583:
131:
2784:
2779:
1632:
1392:
1112:
39:
2896:
2836:
2738:
2702:
2697:
2615:
2344:
2258:
2040:
1937:
1857:
1807:
1607:
1372:
1337:
1286:
1266:
1210:
1122:
628:
390:
370:
280:
203:
2971:
2996:
2916:
2861:
2831:
2743:
2733:
2641:
2574:
2390:
2213:
2112:
2002:
1987:
1962:
1832:
1767:
1727:
1642:
1637:
1627:
1587:
1457:
1437:
1362:
1347:
1281:
1200:
1092:
618:
555:
474:
1892:
2901:
2564:
2539:
2359:
2324:
2303:
2198:
2147:
2132:
2076:
1997:
1902:
1897:
1777:
1497:
1492:
1477:
1432:
1220:
1170:
1069:
1039:
1029:
638:
588:
532:
526:
513:
2799:
2774:
2600:
2097:
1512:
783:
252:
814:
753:
2941:
2911:
2906:
2794:
2753:
2646:
2610:
2463:
2453:
2422:
2354:
2334:
2308:
2163:
2127:
2035:
2007:
1927:
1872:
1847:
1827:
1822:
1677:
1647:
1502:
1240:
1137:
1082:
693:
662:
506:
453:
272:
2891:
2851:
2636:
2494:
2438:
2402:
2397:
2364:
2349:
2288:
2238:
2233:
2193:
1977:
1917:
1742:
1712:
1692:
1617:
1602:
1597:
1582:
1567:
1487:
1452:
1417:
1195:
1142:
1102:
683:
613:
598:
501:
482:
2707:
2687:
2569:
2549:
2499:
2448:
2417:
2218:
2208:
1982:
1967:
1877:
1852:
1812:
1762:
1697:
1442:
1427:
1382:
1271:
1215:
1180:
1049:
633:
551:
490:
232:
and published in 1607. Maceras, the head cook in one of the colleges of the
207:
2651:
2605:
2223:
2188:
1097:
98:
2846:
2789:
2682:
2559:
2544:
2509:
2484:
2443:
2407:
2329:
2117:
2091:
2081:
2066:
2061:
1947:
1907:
1867:
1802:
1792:
1717:
1687:
1682:
1592:
1562:
1527:
1522:
1507:
1402:
1316:
1301:
1107:
562:, though such preparations are not universally considered puff pastries.
17:
2841:
2656:
2584:
2579:
2534:
2504:
2479:
2412:
2273:
2248:
2168:
2137:
2122:
2086:
2045:
1992:
1957:
1912:
1887:
1842:
1837:
1772:
1732:
1707:
1612:
1572:
1537:
1472:
1462:
1422:
1412:
1397:
1377:
1367:
1230:
1205:
1175:
1117:
1077:
652:
623:
593:
570:
518:
260:
caustically suggests that the puff pastry pies sold at the inn of some
45:
2936:
687:
2458:
2385:
2380:
2142:
2107:
2102:
2071:
1672:
1622:
1517:
1467:
1190:
1001:
968:
608:
566:
478:
290:
182:
159:
127:
75:
65:
296:
The number of layers in puff pastry is calculated with the formula:
2666:
2298:
1862:
1797:
1782:
1747:
1737:
1407:
1276:
512:
500:
279:
271:
172:
882:, vol. 33, p.557, Madrid: Espasa-Calpe, 1922. ISBN 9788423945009.
2339:
1542:
1296:
1034:
486:
150:). The butter is put inside the dough (or vice versa), making a
972:
202:
But the technique is considered the idea of the famous painter
647:
244:(1527–1598), also gave several recipes of puff pastry in his
256:(published in 1627 but written in 1604), the Spanish writer
813:
Carême, Marie-Antoine (1784-1833) Auteur du texte (1815).
185:
in 1311. However, the first recipe using the technique of
573:, or Strudelteig, which more closely resembles phyllo.
922:"Empanada de carne de ahorcado, una delicia madrileña"
276:
Puff pastry before baking, with layers clearly visible
893:
Arte de cocina, pastelería, bizcochería y conservería
535:". Many of these recipes combine the butter into the
505:
Rustico leccese: Puff pastry filled with mozzarella,
413:
393:
373:
353:
305:
247:
Arte de cocina, pastelería, bizcochería y conservería
852:. Salamanca: Casa de Antonia Ramírez. Archived from
2822:
2762:
2721:
2675:
2629:
2593:
2472:
2431:
2373:
2317:
2156:
2054:
2023:
2016:
1330:
1259:
1156:
1068:
1017:
264:in Madrid were being adulterated with human flesh.
71:
61:
53:
879:Enciclopedia Universal Ilustrada Europeo-Americana
782:Favre, Joseph (1849-1903) Auteur du texte (1905).
444:
399:
387:the number of folds in a single folding move, and
379:
359:
336:
293:strands time to link up and thus retain layering.
752:texte, La Varenne (1618-1678) Auteur du (1651).
158:that is repeatedly folded and rolled out before
895:, Barcelona: Tusquets, 1982. ISBN 84-7223-425-8
473:Commercially made puff pastry is available in
984:
245:
219:
8:
537:
194:
152:
144:
136:
119:
30:
828:: CS1 maint: numeric names: authors list (
798:: CS1 maint: numeric names: authors list (
767:: CS1 maint: numeric names: authors list (
2020:
991:
977:
969:
38:
29:
430:
412:
392:
372:
352:
328:
304:
728:
2887:List of poppy seed pastries and dishes
964:Preparing Puff Pastry (a visual guide)
821:
791:
760:
546:Puff pastry can also be leavened with
57:Water dough, détrempe, pâte feuilletée
2857:Kuo Yuan Ye Museum of Cake and Pastry
7:
2957:
2977:
936:Mastering the Art of French Cooking
934:Julia Child and Simone Beck (1970)
477:. Common types of fat used include
467:Mastering the Art of French Cooking
948:The Concise Household Encyclopedia
367:is the number of finished layers,
284:Home made puff pastries with sugar
25:
456:recommends 73 layers for regular
142:) and butter or other solid fat (
2976:
2966:
2956:
2947:
2946:
2935:
686:
97:
86:
337:{\displaystyle \ell =(f+1)^{n}}
52:
427:
414:
325:
312:
1:
2882:List of pies, tarts and flans
938:Vol.2, Alfred Knopf, New York
909:«Guia del buen comer español»
891:Martínez Montiño, Francisco,
460:and 729 (i.e. 3) layers for
445:{\displaystyle (2+1)^{4}=81}
230:Domingo Hernández de Maceras
2867:List of choux pastry dishes
509:, tomato, pepper and nutmeg
3034:
524:
226:Book on the art of cooking
191:François Pierre La Varenne
2930:
2877:List of fried dough foods
2520:Crocetta di Caltanissetta
565:Puff pastry differs from
497:Variants and distinctions
238:Francisco Martínez Motiño
82:
37:
1578:Gustavus Adolphus pastry
846:Libro del Arte de Cozina
521:, or "palm leaf", design
221:Libro del arte de cozina
177:Spanish pastry in Madrid
234:University of Salamanca
3013:Foods featuring butter
1322:St. Martin's croissant
1045:Hot water crust pastry
571:Austrian strudel dough
538:
522:
510:
446:
401:
381:
361:
338:
285:
277:
246:
220:
195:
178:
153:
145:
137:
120:
103:Media: Puff pastry
2179:Biscuit rose de Reims
1388:Belokranjska povitica
1343:Allerheiligenstriezel
702:List of butter dishes
525:Further information:
516:
504:
483:vegetable shortenings
464:(in Volume II of her
447:
402:
382:
362:
360:{\displaystyle \ell }
339:
283:
275:
196:Le cuisinier français
176:
92:Cookbook: Puff pastry
48:made with puff pastry
1353:Azerbaijani pakhlava
1226:Steak and kidney pie
1025:Chinese flaky pastry
911:, Madrid, Ed. Maxtor
859:on 30 September 2013
644:Steak and kidney pie
462:pâte feuilletée fine
411:
391:
371:
351:
303:
258:Francisco de Quevedo
1818:Prekmurska gibanica
1483:Curry beef turnover
1312:Prekmurska gibanica
1292:Međimurska gibanica
646:and other types of
134:composed of dough (
126:, is a flaky light
34:
27:Light, flaky pastry
1723:Milk-cream strudel
1533:Fish-shaped pastry
1236:Tarte conversation
658:Tarte conversation
523:
511:
442:
397:
377:
357:
334:
286:
278:
242:Philip II of Spain
179:
2990:
2989:
2818:
2817:
2693:Bündner Nusstorte
2204:Conversation tart
1758:Pain à la grecque
1668:London Cheesecake
1060:Shortcrust pastry
400:{\displaystyle n}
380:{\displaystyle f}
111:
110:
54:Alternative names
16:(Redirected from
3025:
2980:
2979:
2970:
2960:
2959:
2950:
2949:
2940:
2939:
2922:World Pastry Cup
2872:List of desserts
2269:Pain aux raisins
2264:Pain au chocolat
2174:Bichon au citron
2021:
1933:Toast'em Pop Ups
1663:Leipziger Lerche
1548:Flies' graveyard
1358:Bakewell pudding
1186:Galette des rois
993:
986:
979:
970:
951:
945:
939:
932:
926:
925:
918:
912:
902:
896:
889:
883:
875:
869:
868:
866:
864:
858:
851:
840:
834:
833:
827:
819:
810:
804:
803:
797:
789:
779:
773:
772:
766:
758:
749:
743:
742:
733:
712:Rustico (pastry)
707:List of pastries
696:
691:
690:
604:Galette des rois
560:pain au chocolat
541:
451:
449:
448:
443:
435:
434:
406:
404:
403:
398:
386:
384:
383:
378:
366:
364:
363:
358:
343:
341:
340:
335:
333:
332:
262:Simón de Paredes
249:
223:
198:
156:
148:
140:
123:
116:, also known as
101:
90:
72:Main ingredients
42:
35:
33:
21:
3033:
3032:
3028:
3027:
3026:
3024:
3023:
3022:
2993:
2992:
2991:
2986:
2942:Food portal
2934:
2926:
2824:
2814:
2810:Torpedo dessert
2758:
2729:Egg yolk pastry
2717:
2713:Spanisch Brötli
2671:
2625:
2589:
2490:Biscotti regina
2468:
2427:
2369:
2313:
2294:St. Honoré cake
2152:
2050:
2012:
1953:Torpedo dessert
1943:Toaster Strudel
1923:Sweetheart cake
1448:Coussin de Lyon
1326:
1307:Poppy seed roll
1255:
1246:Torpedo dessert
1166:Beef Wellington
1152:
1148:St. Honoré cake
1133:Pommes dauphine
1064:
1013:
997:
960:
955:
954:
946:
942:
933:
929:
920:
919:
915:
903:
899:
890:
886:
876:
872:
862:
860:
856:
849:
842:
841:
837:
820:
812:
811:
807:
790:
781:
780:
776:
759:
751:
750:
746:
735:
734:
730:
725:
692:
685:
682:
677:
668:Torpedo dessert
584:Beef Wellington
579:
529:
499:
458:pâte feuilletée
426:
409:
408:
389:
388:
369:
368:
349:
348:
324:
301:
300:
270:
240:, head chef to
171:
132:laminated dough
121:pâte feuilletée
107:
49:
31:
28:
23:
22:
15:
12:
11:
5:
3031:
3029:
3021:
3020:
3015:
3010:
3005:
2995:
2994:
2988:
2987:
2985:
2984:
2974:
2964:
2954:
2944:
2931:
2928:
2927:
2925:
2924:
2919:
2914:
2909:
2904:
2899:
2897:Pastry blender
2894:
2889:
2884:
2879:
2874:
2869:
2864:
2859:
2854:
2849:
2844:
2839:
2834:
2828:
2826:
2820:
2819:
2816:
2815:
2813:
2812:
2807:
2802:
2797:
2792:
2787:
2782:
2777:
2772:
2766:
2764:
2760:
2759:
2757:
2756:
2751:
2746:
2741:
2739:Pineapple cake
2736:
2731:
2725:
2723:
2719:
2718:
2716:
2715:
2710:
2705:
2700:
2695:
2690:
2685:
2679:
2677:
2673:
2672:
2670:
2669:
2664:
2659:
2654:
2649:
2644:
2639:
2633:
2631:
2627:
2626:
2624:
2623:
2618:
2613:
2608:
2603:
2597:
2595:
2591:
2590:
2588:
2587:
2582:
2577:
2572:
2567:
2562:
2557:
2552:
2547:
2542:
2537:
2532:
2527:
2522:
2517:
2512:
2507:
2502:
2497:
2492:
2487:
2482:
2476:
2474:
2470:
2469:
2467:
2466:
2461:
2456:
2451:
2446:
2441:
2435:
2433:
2429:
2428:
2426:
2425:
2420:
2415:
2410:
2405:
2400:
2395:
2394:
2393:
2383:
2377:
2375:
2371:
2370:
2368:
2367:
2362:
2357:
2352:
2347:
2345:Galaktoboureko
2342:
2337:
2332:
2327:
2321:
2319:
2315:
2314:
2312:
2311:
2306:
2301:
2296:
2291:
2286:
2281:
2276:
2271:
2266:
2261:
2256:
2251:
2246:
2241:
2236:
2231:
2226:
2221:
2216:
2211:
2206:
2201:
2196:
2191:
2186:
2184:Broyé poitevin
2181:
2176:
2171:
2166:
2160:
2158:
2154:
2153:
2151:
2150:
2145:
2140:
2135:
2130:
2125:
2120:
2115:
2110:
2105:
2100:
2095:
2089:
2084:
2079:
2074:
2069:
2064:
2058:
2056:
2052:
2051:
2049:
2048:
2043:
2038:
2033:
2027:
2025:
2018:
2014:
2013:
2011:
2010:
2005:
2000:
1995:
1990:
1985:
1980:
1975:
1970:
1965:
1960:
1955:
1950:
1945:
1940:
1938:Toaster pastry
1935:
1930:
1925:
1920:
1915:
1910:
1905:
1900:
1895:
1890:
1885:
1880:
1875:
1870:
1865:
1860:
1858:Runeberg torte
1855:
1850:
1845:
1840:
1835:
1830:
1825:
1820:
1815:
1810:
1805:
1800:
1795:
1790:
1785:
1780:
1775:
1770:
1765:
1760:
1755:
1750:
1745:
1740:
1735:
1730:
1725:
1720:
1715:
1710:
1705:
1703:Marillenknödel
1700:
1695:
1690:
1685:
1680:
1675:
1670:
1665:
1660:
1655:
1650:
1645:
1640:
1635:
1630:
1625:
1620:
1615:
1610:
1608:Hwangnam-ppang
1605:
1600:
1595:
1590:
1585:
1580:
1575:
1570:
1565:
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556:Danish pastry
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228:) written by
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2902:Pastry brush
2805:Sütlü Nuriye
2785:Lady's navel
2780:Kalburabastı
2630:Scandinavian
2565:Sfogliatella
2540:Pasticciotto
2360:Moustalevria
2325:Amygdalopita
2304:Viennoiserie
2199:Choux pastry
2077:Daral (food)
1903:Spritzkuchen
1778:Pastry heart
1653:Kürtőskalács
1498:Dutch letter
1493:Dabby-Doughs
1478:Cuban pastry
1433:Chorley cake
1393:Bethmännchen
1221:Sausage roll
1171:Cheese straw
1157:
1113:Lady's navel
1070:Choux pastry
1054:
1040:Flaky pastry
1030:Choux pastry
947:
943:
935:
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916:
908:
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892:
887:
877:
873:
861:. Retrieved
854:the original
845:
838:
815:
808:
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777:
754:
747:
737:
731:
564:
545:
536:
533:flaky pastry
530:
527:Flaky pastry
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216:
199:
186:
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164:
151:
143:
135:
130:made from a
118:
117:
113:
112:
3003:Puff pastry
2982:WikiProject
2912:Pastry fork
2907:Pastry chef
2795:Saray helva
2754:Taro pastry
2647:Joulutorttu
2464:Sohan asali
2454:Komaj sehen
2423:Roti tissue
2355:Koulourakia
2335:Fanouropita
2309:Vol-au-vent
2279:Paris–Brest
2259:Nun's puffs
2164:Angel wings
2036:Jiucai hezi
1928:Tahini roll
1873:Schaumrolle
1848:Roti tissue
1828:Punsch-roll
1823:Profiterole
1503:Eccles cake
1241:Tarte Tatin
1158:Puff pastry
1138:Profiterole
1128:Paris–Brest
1123:Nun's puffs
1083:Bossche bol
1055:Puff pastry
717:Shapes puff
694:Food portal
663:Tarte Tatin
470:textbook).
454:Julia Child
114:Puff pastry
32:Puff pastry
2997:Categories
2917:Pâtisserie
2892:Pastry bag
2852:Konditorei
2637:Butterkaka
2621:Sfințișori
2530:Ladyfinger
2495:Bocconotto
2439:Gosh-e fil
2398:Curry puff
2374:Indonesian
2365:Pastafrola
2350:Karydopita
2289:Religieuse
2244:Ladyfinger
2194:Chouquette
2113:Napoleones
2017:By country
1918:Stutenkerl
1883:Schneeball
1788:Pâté chaud
1743:Napoleonka
1713:Miguelitos
1693:Mandelkubb
1638:Knieküchle
1618:Khachapuri
1603:Huff paste
1598:Heong Peng
1583:Haddekuche
1488:Curry puff
1453:Cream horn
1418:Bruttiboni
1260:Poppy seed
1196:Miguelitos
1143:Religieuse
1088:Chouquette
907:, (1929),
723:References
614:Miguelitos
599:Croissants
552:croissants
550:to create
268:Production
44:A chicken
2800:Şekerpare
2722:Taiwanese
2708:Schenkele
2688:Blue cake
2601:Cornulețe
2570:Struffoli
2550:Pignolata
2500:Bombolone
2449:Koloocheh
2418:Roti john
2254:Madeleine
2229:Financier
2219:Croustade
2209:Croissant
2098:Ensaïmada
1983:Vatrushka
1878:Schnecken
1853:Roze koek
1813:Pop-Tarts
1763:Pan dulce
1698:Mantecada
1633:Klobásník
1513:Ensaïmada
1443:Coulibiac
1428:Bundevara
1383:Bear claw
1272:Hamantash
1251:Turnovers
1216:Pithivier
1181:Croissant
1050:Pan dulce
824:cite book
794:cite book
763:cite book
673:Turnovers
634:Pithivier
491:mouthfeel
355:ℓ
307:ℓ
253:El Buscón
208:croissant
3018:Pastries
2972:Cookbook
2952:Category
2847:Doughnut
2823:Related
2790:Qurabiya
2683:Birnbrot
2662:Rosettes
2616:Plăcintă
2611:Papanași
2594:Romanian
2560:Pizzelle
2545:Pevarini
2525:Frittole
2515:Cornetto
2510:Ciarduna
2485:Biscotti
2444:Kolompeh
2408:Milk pie
2330:Bougatsa
2118:Ngohiong
2094:(Pastil)
2092:Empanada
2082:Dinamita
2067:Buko pie
2062:Biscocho
2055:Filipino
2008:Žemlovka
1973:Turnover
1948:Tompouce
1908:Streusel
1868:Sad cake
1808:Plăcintă
1803:Pirozhki
1793:Peremech
1753:Öçpoçmaq
1718:Milhojas
1688:Malsouka
1683:Makroudh
1678:Ma'amoul
1648:Kroštule
1593:Hellimli
1563:Gibanica
1528:Fig roll
1523:Fazuelos
1508:Empanada
1403:Bizcocho
1373:Bánh pía
1317:Rugelach
1302:Nut roll
1287:Kūčiukai
1108:Karpatka
1002:Pastries
680:See also
539:détrempe
507:béchamel
146:beurrage
138:détrempe
18:Hojaldre
2962:Commons
2842:Custard
2763:Turkish
2749:Suncake
2703:Cholera
2657:Kringle
2585:Zippula
2580:Zeppola
2555:Pignolo
2535:Pandoro
2505:Cannoli
2480:Baicoli
2473:Italian
2432:Iranian
2413:Pie tee
2274:Palmier
2249:Macaron
2239:Jésuite
2234:Gougère
2169:Beignet
2138:Pilipit
2123:Ohaldre
2087:Egg pie
2046:Sachima
2024:Chinese
1993:Vetkoek
1978:Uštipci
1958:Tortell
1913:Strudel
1893:Şöbiyet
1888:Schuxen
1843:Remonce
1838:Quesito
1773:Pastizz
1733:Moorkop
1708:Mekitsa
1658:Lattice
1613:Jachnun
1573:Gundain
1568:Gözleme
1473:Cruller
1463:Croline
1423:Bulemas
1413:Briouat
1398:Bierock
1378:Banitsa
1368:Baklava
1231:Strudel
1206:Palmier
1176:Croline
1118:Moorkop
1103:Gougère
1078:Beignet
653:Strudel
624:Palmier
609:Jambons
594:Croline
519:palmier
187:tourage
169:History
46:pot pie
3008:Doughs
2825:topics
2775:Güllaç
2652:Klenät
2606:Gogoși
2459:Qottab
2403:Makmur
2386:Bakpia
2381:Bahulu
2224:Éclair
2189:Canelé
2157:French
2143:Shakoy
2108:Lumpia
2072:Caycay
2031:Chasan
1768:Pastel
1673:Lukhmi
1643:Kolach
1623:Knafeh
1518:Fa gao
1468:Cronut
1363:Banket
1282:Kolach
1191:Jambon
1098:Éclair
950:(1935)
863:5 July
567:phyllo
479:butter
347:where
291:gluten
183:Amiens
160:baking
128:pastry
96:
76:Butter
66:Pastry
2837:Crust
2698:Carac
2676:Swiss
2667:Semla
2318:Greek
2299:Tuile
2148:Turon
2133:Piaya
2103:Hopia
2041:Masan
1998:Yurla
1863:Runza
1798:Pirog
1783:Pasty
1748:Nokul
1738:Mouna
1408:Boyoz
1331:Other
1277:Kifli
1018:Types
857:(PDF)
850:(PDF)
741:1842.
154:paton
2340:Filo
2128:Otap
1988:Veka
1543:Flia
1538:Flaó
1438:Coca
1297:Nunt
1035:Filo
1007:list
865:2011
830:link
800:link
769:link
577:Uses
487:lard
62:Type
1898:Sou
648:pie
558:or
193:in
2999::
1968:Tu
826:}}
822:{{
796:}}
792:{{
765:}}
761:{{
554:,
517:A
485:,
481:,
440:81
214:.
162:.
992:e
985:t
978:v
924:.
867:.
832:)
802:)
788:.
771:)
437:=
432:4
428:)
424:1
421:+
418:2
415:(
395:n
375:f
330:n
326:)
322:1
319:+
316:f
313:(
310:=
224:(
200:.
20:)
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