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and long hours. Pastry chefs are also responsible for creating new recipes to put on the menu, and they work in restaurants, bistros, large hotels, casinos and bakeries. Pastry baking is usually done in an area slightly separate from the main kitchen. This section of the kitchen is in charge of making pastries, desserts, and other baked goods.
404:
708:, which is virtually water-free, is better, but shortcrust pastry using only butter may develop an inferior texture. If the fat is melted with hot water or if liquid oil is used, the thin oily layer between the grains offers less of an obstacle to gluten formation and the resulting pastry is tougher.
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Choux begins as a mixture of milk or water and butter which are heated together until the butter melts, to which flour is added to form a dough. Eggs are then beaten into the dough to further enrich it. This high percentage of water causes the pastry to expand into a light, hollow pastry. Initially,
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is the French version of classic pie or tart shortcrust pastry. The process of making pastry includes mixing of the fat and flour, adding water, chilling and then rolling out the dough. Chilling before rolling is essential since it enables the fat (lard, butter, etc.) to harden again and thus create
414:
The
European tradition of pastry-making is often traced back to the shortcrust era of flaky doughs that were in use throughout the Mediterranean in ancient times. In the ancient Mediterranean, the Romans, Greeks, and Phoenicians all had filo-style pastries in their culinary traditions. In the plays
427:
during baking in order to keep in the juices, but the pastry was not meant to be eaten. A pastry that was meant to be eaten was a richer pastry that was made into small pastries containing eggs or little birds and that were often served at banquets. Greeks and Romans both struggled in making a good
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use a combination of culinary ability and creativity for baking, decoration, and flavoring with ingredients. Many baked goods require a lot of time and focus. Presentation is an important aspect of pastry and dessert preparation. The job is often physically demanding, requiring attention to detail
689:
Different kinds of pastry doughs are made by utilizing the natural characteristics of wheat flour and certain fats. When wheat flour is mixed with water and kneaded into plain dough, it develops strands of gluten, which are what make bread tough and elastic. In a typical pastry, however, this
624:, thereby solidifying the pastry. Once the choux dough has expanded, it is taken out of the oven; a hole is made in it to let out the steam. The pastry is then placed back in the oven to dry out and become crisp. The pastry is filled with various flavors of cream and is often topped with
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Flaky pastry is a simple pastry that expands when cooked due to the number of layers. It bakes into a crisp, buttery pastry. The "puff" is obtained by the shard-like layers of fat, most often butter or shortening, creating layers which expand in the heat of the oven when
351:
A kitchen implement used to chop the fat into the flour, which prevents the melting of the fat with body heat from fingers, and improves control of the size of the fat chunks. Usually constructed of wire or plastic, with multiple wires or small blades connected to a
459:" in the east. The use of chocolate in pastry-making in the west, so commonplace today, arose only after Spanish and Portuguese traders brought chocolate to Europe from the New World starting in the 16th century. Many culinary historians consider French pastry chef
439:, pastry chefs were able to produce nice, stiff pastries because they cooked with shortening and butter. Some incomplete lists of ingredients have been found in medieval cookbooks, but no full, detailed versions. There were stiff, empty pastries called coffins or '
450:
It was not until about the mid-16th century that actual pastry recipes began appearing. These recipes were adopted and adapted over time in various
European countries, resulting in the myriad pastry traditions known to the region, from Portuguese
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332:
Confectioner's custard. An egg- and flour-thickened custard made with sweetened milk flavored with vanilla. It is traditionally used as a filling for flans, cakes, pastries, tarts, etc. The flour prevents the egg from
672:. The pastry is made by heating water into which the fat is then melted, before bringing to the boil, and finally mixing with the flour. It can be done by beating the flour into the mixture in the pan, or by
551:
flaky layers in the dough. It also allows for even hydration and inhibits gluten formation. It results in a tender flaky pastry.:The fat is mixed with the flour first, generally by rubbing with fingers or a
204:) and not typically a luxurious or sweet product. This meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today.
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toughness is unwanted, so fat or oil is added to slow down the development of gluten. Pastry flour can also be used, since it typically has a lower level of protein than all-purpose or bread flours.
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consisting of flour, butter, salt, and water. The pastry rises up due to the water and fats expanding as they turn into steam upon heating. Puff pastry come out of the oven light, flaky, and tender.
637:
Phyllo is a paper-thin pastry dough that is used in many layers. The phyllo is generally wrapped around a filling and brushed with butter before baking. These pastries are very delicate and flaky.
506:. The term "western cake" (西餅) is used to refer to western pastry, otherwise Chinese pastry is assumed. Other Asian countries such as Korea prepare traditional pastry-confections such as
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Opposed and counter-rotating rollers with a variable gap through which pastry can be worked and reduced in thickness for commercial production. A small version is used domestically for
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circles, fluted circles, diamonds, gingerbread men, etc., sharpened on one or both sides and used to cut out corresponding shapes from biscuit, scone, pastry, or cake mixtures.
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formation by coating the gluten strands in fat and results in a short (as in crumbly; hence the term shortcrust), tender pastry. A related type is the sweetened
190:
is also used in
English (with or without the accent) for many of the same foods, as well as the set of techniques used to make them. Originally, the French word
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work well because they have a coarse, crystalline structure that is very effective. Using unclarified butter does not work well because of its water content;
600:. Unlike other types of pastry, choux is in fact closer to a dough before being cooked which gives it the ability to be piped into various shapes such as the
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with flour, rice, fruits, and regional specific ingredients to make unique desserts. Japan also has specialized pastry-confections better known as
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French term for "Viennese pastry", which, although it technically should be yeast raised, is now commonly used as a term for many
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Shortcrust pastry is the simplest and most common pastry. It is made with flour, fat, butter, salt, and water to bind the dough.
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The precise definition of the term pastry varies based on location and culture. Common doughs used to make pastries include
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719:. On the other hand, overmixing results in long gluten strands that toughen the pastry. In other types of pastry such as
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glaze to help make them more enjoyable to consume. Medieval pastries also included small tarts to add richness.
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A good pastry is light and airy and fatty, but firm enough to support the weight of the filling. When making a
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the water in the dough turns to steam in the oven and causes the pastry to rise; then the starch in the flour
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419:, written in the 5th century BC, there is mention of sweetmeats, including small pastries filled with fruit.
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298:, or flavored substance to form a structure, decorate a baked item, or fill a pastry with a custard, cream,
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Puff pastry has many layers that cause it to expand or "puff" when baked. Puff pastry is made using a
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pastry because they used oil in the cooking process, and oil causes the pastry to lose its stiffness.
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The Pastry Chef's
Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional
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Sinclair, Charles. International
Dictionary of Culinary Terms. Grand Rapids: Bloomsbury Plc, 1998
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A disposable or reusable bag that is often cone-shaped, used to make an even stream of dough,
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A square or oblong board, preferably marble but usually wood, on which pastry is flattened.
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Jim
Chevallier, A History of the Food of Paris: From Roast Mammoth to Steak Frites, 2018,
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An uncooked or blind baked pastry container that is used to hold savory or sweet mixtures.
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Jaine, Tom, and Soun
Vannithone. The Oxford Companion to Food. New York: Oxford UP, 1999
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in the 1950s that made western pastry popular in
Chinese-speaking regions starting with
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bread dough, spreading it with butter, and folding it to produce many thin layers.
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463:(1784–1833) to have been the first great master of pastry making in modern times.
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menu item. In the 19th century, the
British brought western-style pastry to the
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used flour, oil, and water to make pastries that were used to cover meats and
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1998:"Professional Baker's Reference: A Guide to the Numbers | King Arthur Flour"
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are thus excluded from the pastry category. Pastries also tend to be baked.
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This article is about the food. For the distributed hash table system, see
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141:(often enriched with fat or eggs), as well as the sweet and savoury
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Choux pastry is a very light pastry that is often filled with
164:
1660:"Types of Pastry- BakeInfo (Baking Industry Research Trust)"
470:
is made from rice, or different types of flour, with fruit,
466:
Pastry-making has a strong tradition in many parts of Asia.
1878:
Advanced Bread and Pastry, 1st ed.: A Professional
Approach
1778:. Andrews McMeel Publishing. 21 October 2008. p. 207.
196:
referred to anything, such as a meat pie, made in dough (
157:
for clarity. Sweetened pastries are often described as
616:, owing to its rough cabbage-like shape after cooking.
399:, a phyllo dough pastry sweetened with nuts and honey
1644:
1642:
443:', that were eaten by servants only and included an
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490:, steamed or baked pork buns, are a regular savory
145:goods made from them. These goods are often called
64:
56:
2047:"Pastry Chef | Read a Pastry Chef Job Description"
1843:
1457:Rinsky, Glenn; Rinsky, Laura Halpin (2008-02-28).
1412:
1914:. Murdoch Books. 1 November 2012. pp. 78–.
1528:"Pastry Chef vs. Baker: What's the Difference?"
1262:Davidson, Alan (2014-01-01). Jaine, Tom (ed.).
364:and puff- and choux-based pastries, including
2118:
1003:, a traditional Finnish pastry flavored with
339:Various metal or plastic outlines of shapes,
8:
191:
37:
1506:"Pastries | Commercial Baking | BAKERpedia"
498:, though it would be the French-influenced
3154:
2125:
2111:
2103:
153:, and the dough may be accordingly called
36:
1485:"Pastry | Baking Processes | BAKERpedia"
1303:The Culinarian: A Kitchen Desk Reference
1249:
756:
4021:List of poppy seed pastries and dishes
2028:
2018:
1875:Michel Suas (2009). "Part 4: Pastry".
1600:. John Wiley & Sons. p. 317.
1566:. John Wiley & Sons. p. 192.
608:. Its name originates from the French
3991:Kuo Yuan Ye Museum of Cake and Pastry
1187:Kuo Yuan Ye Museum of Cake and Pastry
51:Different kind of pastries in display
7:
4091:
1628:History of Baking and Pastry Cooking
1295:
1293:
1274:10.1093/acref/9780199677337.001.0001
1257:
1255:
1253:
27:Various baked products made of dough
4111:
645:Hot water crust pastry is used for
1300:Kipfer, Barbara Ann (2012-04-11).
25:
1996:Inc., King Arthur Flour Company.
1881:. Cengage Learning. p. 504.
1594:David Applefield (6 April 2010).
1560:Wayne Gisslen (17 January 2012).
1202:List of food preparation utensils
4110:
4100:
4090:
4081:
4080:
4069:
1723:"Pate Brisee (Pie Dough) Recipe"
1130:
1111:
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1054:
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774:
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118:
107:
45:
163:. Common pastry dishes include
55:
1936:"Grains of truth about pastry"
1694:. Murdoch Books. p. 171.
1415:The World Encyclopedia of Food
1:
4016:List of pies, tarts and flans
1597:The Unofficial Guide to Paris
1327:Gisslen, Wayne (2016-09-21).
1306:. Houghton Mifflin Harcourt.
1941:. 2006-10-31. Archived from
1526:Larson, Sarah (2022-01-27).
1265:The Oxford Companion to Food
834:, a Dutch and Belgian pastry
249:A French pastry shop display
4001:List of choux pastry dishes
1268:. Oxford University Press.
4153:
1776:The Art and Soul of Baking
738:
533:
455:" in the west to Russian "
29:
4064:
4011:List of fried dough foods
3654:Crocetta di Caltanissetta
1977:. Guardian News and Media
1814:. Springer. p. 183.
1463:. John Wiley & Sons.
1411:L. Patrick Coyle (1982).
1386:Bo Friberg (March 2002).
1360:Oxford English Dictionary
1333:. John Wiley & Sons.
911:Crocetta of Caltanissetta
895:Slice of Argentine sweet
103:
44:
2712:Gustavus Adolphus pastry
1971:"Hot water crust pastry"
1808:"Short crust variations"
1388:Professional Pastry Chef
1355:"Definition of 'pastry'"
1212:Mold (cooking implement)
1091:made with a pastry crust
985:, a special souvenir of
868:topped with red currants
819:pastry, Dutch Moorkoppen
395:A typical Mediterranean
2097:Encyclopædia Britannica
2070:Pastry Chef Job Profile
1688:Leanne Kitchen (2008).
1390:. John Wiley and Sons.
1217:Pan dulce (sweet bread)
1068:Preparation of custard
137:refers to a variety of
2456:St. Martin's croissant
2179:Hot water crust pastry
1846:The Science of Cooking
1812:The Science of Cooking
1747:"Resting Pastry Dough"
1167:Hot water crust pastry
641:Hot water crust pastry
411:
400:
282:
272:
261:
250:
192:
3313:Biscuit rose de Reims
2522:Belokranjska povitica
2477:Allerheiligenstriezel
1842:Peter Barham (2001).
1806:Peter Barham (2001).
1419:. Facts on File Inc.
662:steak and kidney pies
478:-based fillings. The
406:
394:
278:
267:
256:
248:
160:bakers' confectionery
2487:Azerbaijani pakhlava
2360:Steak and kidney pie
2159:Chinese flaky pastry
2051:All Culinary Schools
1969:(24 November 2007).
1850:. Springer. p.
952:, a puff pastry type
741:List of pastry chefs
482:are part of Chinese
2952:Prekmurska gibanica
2617:Curry beef turnover
2446:Prekmurska gibanica
2426:Međimurska gibanica
1563:Professional Baking
1330:Professional Baking
1192:List of baked goods
1118:Bradje from Algeria
1103:Persian Zolbia and
484:Mid Autumn Festival
302:, or other filling.
124:Media: Pastries
41:
2857:Milk-cream strudel
2667:Fish-shaped pastry
2370:Tarte conversation
2075:2008-12-29 at the
2031:has generic name (
1911:Secrets of Eclairs
1664:www.bakeinfo.co.nz
1633:2013-01-13 at the
660:and, more rarely,
486:traditions, while
412:
401:
283:
273:
262:
251:
113:Cookbook: Pastries
4124:
4123:
3952:
3951:
3827:Bündner Nusstorte
3338:Conversation tart
2892:Pain à la grecque
2802:London Cheesecake
2194:Shortcrust pastry
2002:King Arthur Flour
1921:978-1-74336-424-6
1888:978-1-4180-1169-7
1861:978-3-540-67466-5
1821:978-3-540-67466-5
1785:978-0-7407-7334-1
1701:978-1-74196-097-6
1607:978-0-470-63725-8
1573:978-1-118-08374-1
1470:978-0-470-00955-0
1367:on 23 August 2016
1340:978-1-119-14844-9
1313:978-0-544-18603-3
1283:978-0-19-967733-7
1063:
967:or cream puff, a
713:shortcrust pastry
561:sweetcrust pastry
555:, which inhibits
542:Shortcrust pastry
257:Pastry chef with
132:
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16:(Redirected from
4144:
4114:
4113:
4104:
4094:
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4074:
4073:
4056:World Pastry Cup
4006:List of desserts
3403:Pain aux raisins
3398:Pain au chocolat
3308:Bichon au citron
3155:
3067:Toast'em Pop Ups
2797:Leipziger Lerche
2682:Flies' graveyard
2492:Bakewell pudding
2320:Galette des rois
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1207:List of pastries
1197:List of desserts
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702:clarified butter
563:, also known as
536:List of pastries
472:sweet bean paste
433:medieval cuisine
379:pain au chocolat
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186:The French word
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65:Main ingredients
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4076:Food portal
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3428:St. Honoré cake
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3077:Toaster Strudel
3057:Sweetheart cake
2582:Coussin de Lyon
2460:
2441:Poppy seed roll
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2380:Torpedo dessert
2300:Beef Wellington
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534:Main article:
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468:Chinese pastry
461:Antonin Carême
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3996:List of cakes
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3966:Confectionery
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3776:Danish pastry
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2008:on 2017-10-24
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1670:on 2010-11-19
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1426:0-87196-417-1
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1157:Danish pastry
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935:Caltanissetta
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800:(also called
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721:Danish pastry
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255:
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91:
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83:
79:
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71:
67:
63:
59:
48:
43:
33:
19:
4036:Pastry brush
3939:Sütlü Nuriye
3919:Lady's navel
3914:Kalburabastı
3764:Scandinavian
3699:Sfogliatella
3674:Pasticciotto
3494:Moustalevria
3459:Amygdalopita
3438:Viennoiserie
3333:Choux pastry
3211:Daral (food)
3037:Spritzkuchen
2912:Pastry heart
2787:Kürtőskalács
2632:Dutch letter
2627:Dabby-Doughs
2612:Cuban pastry
2567:Chorley cake
2527:Bethmännchen
2355:Sausage roll
2305:Cheese straw
2247:Lady's navel
2204:Choux pastry
2174:Flaky pastry
2164:Choux pastry
2135:
2095:
2065:
2054:. Retrieved
2050:
2041:
2010:. Retrieved
2006:the original
2001:
1991:
1979:. Retrieved
1975:The Guardian
1974:
1961:
1950:. Retrieved
1943:the original
1930:
1910:
1904:
1892:. Retrieved
1877:
1870:
1845:
1837:
1825:. Retrieved
1811:
1801:
1789:. Retrieved
1775:
1766:
1755:. Retrieved
1753:. 2006-06-19
1751:KitchenSavvy
1750:
1741:
1730:. Retrieved
1726:
1717:
1705:. Retrieved
1690:
1683:
1672:. Retrieved
1668:the original
1663:
1653:
1623:
1611:. Retrieved
1596:
1589:
1577:. Retrieved
1562:
1555:
1546:
1535:. Retrieved
1531:
1521:
1510:. Retrieved
1508:. 2013-04-04
1500:
1489:. Retrieved
1487:. 2015-06-10
1479:
1459:
1452:
1447:, p. 73, 102
1435:
1414:
1406:
1387:
1381:
1369:. Retrieved
1365:the original
1358:
1349:
1329:
1322:
1302:
1264:
1227:Pastry brush
969:choux pastry
917:, left, and
768:Linzer torte
746:Pastry chefs
744:
735:Pastry chefs
710:
692:
688:
678:pastry board
609:
592:Choux pastry
571:Flaky pastry
564:
547:
465:
449:
430:
417:Aristophanes
413:
377:
371:
365:
356:Viennoiserie
340:
328:Pastry cream
311:Pastry brake
305:Pastry board
235:
229:
222:choux pastry
211:
201:
197:
185:
158:
155:pastry dough
154:
146:
134:
133:
32:Pastry (DHT)
4116:WikiProject
4046:Pastry fork
4041:Pastry chef
3929:Saray helva
3888:Taro pastry
3781:Joulutorttu
3598:Sohan asali
3588:Komaj sehen
3557:Roti tissue
3489:Koulourakia
3469:Fanouropita
3443:Vol-au-vent
3413:Paris–Brest
3393:Nun's puffs
3298:Angel wings
3170:Jiucai hezi
3062:Tahini roll
3007:Schaumrolle
2982:Roti tissue
2962:Punsch-roll
2957:Profiterole
2637:Eccles cake
2375:Tarte Tatin
2292:Puff pastry
2272:Profiterole
2262:Paris–Brest
2257:Nun's puffs
2217:Bossche bol
2189:Puff pastry
2029:|last=
1232:Pastry fork
1172:Hübner Haus
1138:Food portal
965:Profiterole
622:gelatinizes
606:profiterole
580:Puff pastry
565:pâte sucrée
548:Pâte brisée
488:cha siu bao
321:Pastry case
318:production.
236:pâte sucrée
231:pâte brisée
226:short dough
218:puff pastry
208:Definitions
193:pastisserie
4051:Pâtisserie
4026:Pastry bag
3986:Konditorei
3771:Butterkaka
3755:Sfințișori
3664:Ladyfinger
3629:Bocconotto
3573:Gosh-e fil
3532:Curry puff
3508:Indonesian
3499:Pastafrola
3484:Karydopita
3423:Religieuse
3378:Ladyfinger
3328:Chouquette
3247:Napoleones
3151:By country
3052:Stutenkerl
3017:Schneeball
2922:Pâté chaud
2877:Napoleonka
2847:Miguelitos
2827:Mandelkubb
2772:Knieküchle
2752:Khachapuri
2737:Huff paste
2732:Heong Peng
2717:Haddekuche
2622:Curry puff
2587:Cream horn
2552:Bruttiboni
2394:Poppy seed
2330:Miguelitos
2277:Religieuse
2222:Chouquette
2056:2018-01-03
2012:2018-01-03
1967:Dan Lepard
1952:2017-12-18
1894:29 October
1827:29 October
1791:29 October
1757:2021-12-28
1732:2021-12-28
1707:29 October
1674:2018-01-03
1658:Bakeinfo.
1613:30 October
1579:30 October
1537:2024-06-07
1512:2024-06-07
1491:2024-06-07
1445:1442272821
1244:References
1222:Pâtisserie
1182:Konditorei
1049:on a plate
817:Cream puff
783:petit four
739:See also:
725:croissants
652:, such as
612:, meaning
441:huff paste
367:croissants
289:Pastry bag
280:Croissants
214:filo dough
188:pâtisserie
177:croissants
151:synecdoche
90:shortening
3934:Şekerpare
3856:Taiwanese
3842:Schenkele
3822:Blue cake
3735:Cornulețe
3704:Struffoli
3684:Pignolata
3634:Bombolone
3583:Koloocheh
3552:Roti john
3388:Madeleine
3363:Financier
3353:Croustade
3343:Croissant
3232:Ensaïmada
3117:Vatrushka
3012:Schnecken
2987:Roze koek
2947:Pop-Tarts
2897:Pan dulce
2832:Mantecada
2767:Klobásník
2647:Ensaïmada
2577:Coulibiac
2562:Bundevara
2517:Bear claw
2406:Hamantash
2385:Turnovers
2350:Pithivier
2315:Croissant
2184:Pan dulce
1981:6 January
1691:The Baker
1532:Escoffier
1371:7 January
1237:Pie crust
1152:Cake shop
685:Chemistry
658:game pies
654:pork pies
626:chocolate
504:Hong Kong
480:mooncakes
362:laminated
333:curdling.
60:Worldwide
4137:Pastries
4131:Category
4106:Cookbook
4086:Category
3981:Doughnut
3957:Related
3924:Qurabiya
3817:Birnbrot
3796:Rosettes
3750:Plăcintă
3745:Papanași
3728:Romanian
3694:Pizzelle
3679:Pevarini
3659:Frittole
3649:Cornetto
3644:Ciarduna
3619:Biscotti
3578:Kolompeh
3542:Milk pie
3464:Bougatsa
3252:Ngohiong
3228:(Pastil)
3226:Empanada
3216:Dinamita
3201:Buko pie
3196:Biscocho
3189:Filipino
3142:Žemlovka
3107:Turnover
3082:Tompouce
3042:Streusel
3002:Sad cake
2942:Plăcintă
2937:Pirozhki
2927:Peremech
2887:Öçpoçmaq
2852:Milhojas
2822:Malsouka
2817:Makroudh
2812:Ma'amoul
2782:Kroštule
2727:Hellimli
2697:Gibanica
2662:Fig roll
2657:Fazuelos
2642:Empanada
2537:Bizcocho
2507:Bánh pía
2451:Rugelach
2436:Nut roll
2421:Kūčiukai
2242:Karpatka
2136:Pastries
2092:"Pastry"
2073:Archived
2021:cite web
1631:Archived
1162:Doughnut
1124:See also
1070:bougatsa
1047:Pork pie
866:pork pie
864:English
832:Tompouce
802:biscuits
674:kneading
496:Far East
457:pirozhki
445:egg yolk
409:pirozhki
407:Russian
296:frosting
268:Swedish
200:, later
147:pastries
39:Pastries
18:Pastries
4096:Commons
3976:Custard
3897:Turkish
3883:Suncake
3837:Cholera
3791:Kringle
3719:Zippula
3714:Zeppola
3689:Pignolo
3669:Pandoro
3639:Cannoli
3614:Baicoli
3607:Italian
3566:Iranian
3547:Pie tee
3408:Palmier
3383:Macaron
3373:Jésuite
3368:Gougère
3303:Beignet
3272:Pilipit
3257:Ohaldre
3221:Egg pie
3180:Sachima
3158:Chinese
3127:Vetkoek
3112:Uštipci
3092:Tortell
3047:Strudel
3027:Şöbiyet
3022:Schuxen
2977:Remonce
2972:Quesito
2907:Pastizz
2867:Moorkop
2842:Mekitsa
2792:Lattice
2747:Jachnun
2707:Gundain
2702:Gözleme
2607:Cruller
2597:Croline
2557:Bulemas
2547:Briouat
2532:Bierock
2512:Banitsa
2502:Baklava
2365:Strudel
2340:Palmier
2310:Croline
2252:Moorkop
2237:Gougère
2212:Beignet
1772:"Tarts"
1177:Jesuite
1028:Strudel
1005:almonds
987:Isfahan
921:, right
897:pionono
882:pionono
851:waffles
849:-style
798:cookies
753:Gallery
647:savoury
614:cabbage
492:dim sum
431:In the
397:baklava
387:History
373:brioche
352:handle.
181:pasties
173:quiches
3959:topics
3909:Güllaç
3786:Klenät
3740:Gogoși
3593:Qottab
3537:Makmur
3520:Bakpia
3515:Bahulu
3358:Éclair
3323:Canelé
3291:French
3277:Shakoy
3242:Lumpia
3206:Caycay
3165:Chasan
2902:Pastel
2807:Lukhmi
2777:Kolach
2757:Knafeh
2652:Fa gao
2602:Cronut
2497:Banket
2416:Kolach
2325:Jambon
2232:Éclair
1918:
1885:
1858:
1818:
1782:
1698:
1604:
1570:
1467:
1443:
1423:
1394:
1337:
1310:
1280:
1147:Bakery
1105:Bamieh
1074:Athens
1072:in an
1034:pastry
1032:phyllo
1009:arrack
919:orange
717:gluten
668:, and
634:(Filo)
632:Phyllo
602:éclair
576:baked.
557:gluten
516:yaksik
514:, and
512:hangwa
476:sesame
376:, and
240:breads
179:, and
139:doughs
135:Pastry
117:
82:butter
68:Often
3971:Crust
3832:Carac
3810:Swiss
3801:Semla
3452:Greek
3433:Tuile
3282:Turon
3267:Piaya
3237:Hopia
3175:Masan
3132:Yurla
2997:Runza
2932:Pirog
2917:Pasty
2882:Nokul
2872:Mouna
2542:Boyoz
2465:Other
2411:Kifli
2152:Types
1946:(PDF)
1939:(PDF)
915:lemon
847:Liège
729:yeast
704:, or
676:on a
670:flour
610:choux
598:cream
530:Types
524:manjū
520:mochi
508:tteok
500:Maxim
425:fowls
316:pasta
300:jelly
198:paste
169:tarts
149:as a
143:baked
74:sugar
70:flour
3474:Filo
3262:Otap
3122:Veka
2677:Flia
2672:Flaó
2572:Coca
2431:Nunt
2169:Filo
2141:list
2033:help
1983:2015
1916:ISBN
1896:2013
1883:ISBN
1856:ISBN
1829:2013
1816:ISBN
1793:2013
1780:ISBN
1709:2013
1696:ISBN
1615:2013
1602:ISBN
1581:2013
1568:ISBN
1465:ISBN
1441:ISBN
1421:ISBN
1392:ISBN
1373:2015
1335:ISBN
1308:ISBN
1278:ISBN
1076:cafe
1030:, a
1011:(or
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723:and
706:ghee
698:suet
694:Lard
666:lard
650:pies
604:and
522:and
341:e.g.
202:pâte
165:pies
98:eggs
86:lard
78:milk
3032:Sou
1852:189
1270:doi
1013:rum
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696:or
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