Pastry Pastry A bear claw is a sweet breakfast food, popular chiefly on the West Coast of the United States. It is an almond-flavored, yeast-raised pastry shaped in a large, irregular semicircle with slices around the outside, evoking the shape of a bear's claw. Bear claws often contain marzipan or raisins. ...more on Wikipedia about "Bear claw"
A Berliner is a predominantly German pastry made from sweet yeast dough baked in fat, which has a marmalade or jam filling and usually icing, powdered sugar or conventional sugar on top. They are also sometimes available with a chocolate, champagne, mocha, advocaat or no filling at all. The filling is injected using a large syringe after baking. In English-speaking countries Berliner are usually known as doughnuts and are usually filled with jam. ...more on Wikipedia about "Berliner (pastry)"
Cannoli siciliani is an Italian pastry dessert consisting of a fried pasta tube-shaped shell filled with a sweet, creamy filling, commonly containing ricotta cheese along with some combination of vanilla, chocolate, pistachio, Marsala wine, or other flavorings. ...more on Wikipedia about "Cannoli"
Chokladboll (chocolate ball) is a popular pastry in Sweden. It was originally known as negerboll (" negro ball"), but that name has been scorned due to its offensive character. ...more on Wikipedia about "Chokladboll"
Choux pastry (pâte à choux) is a form of light pastry used to make profiteroles or eclairs. Its raising agent is the high water content, which boils during cooking, puffing out the pastry. Unlike puff pastry, it uses eggs. ...more on Wikipedia about "Choux pastry"
A cinnamon roll (also cinnamon bun) is a type of pastry found commonly in North America. It consists of a rolled sheet of dough onto which a cinnamon and sugar mixture is sprinkled over a thin coat of melted butter. The dough is then rolled, cut into individual portions, and baked. Cinnamon rolls are frequently topped with icing or glaze of some sort. The size of a cinnamon roll varies from place to place, but many vendors supply a smaller size about 5 cm in diameter and a larger size about 10 cm to a side. ...more on Wikipedia about "Cinnamon roll"
Cocktail bun (雞尾包) is a popular kind of pastry in Hong Kong. The bread wraps coconut strips inside. ...more on Wikipedia about "Cocktail bun" The article you are reading is from http://www.shortopedia.com
A croissant ( IPA: [ ] , anglicised variously as ...more on Wikipedia about "Croissant"
A Danish pastry is a sweet pastry which has become a speciality of Denmark and is popular throughout the industrialized world, although the form these pastries take is significantly different from country to country. In the Scandinavian countries it is called wienerbrød/weinerbröd ( Viennese bread) and the Viennese make a claim to have invented it. ...more on Wikipedia about "Danish pastry"
An éclair is a delicate pastry made with choux paste ( cream puff pastry dough). The dough is piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. The pastry is traditionally filled with a vanilla pastry cream (crème pâtissière), custard or whipped cream, and usually topped with chocolate icing. Other fillings include coffee and rum flavored custard, fruit flavored fillings or chestnut purée. ...more on Wikipedia about "Éclair"
Egg tart is a type of pastry found in Chinese cuisine. It consists of a flaky outer crust, with a middle filled with egg custard, which is then baked. Egg tarts are typically marketed at Chinese bakeries and cha chaan tengs (tea restaurant), and some dim sum restaurants. The second character in the Chinese name is a character that closely resembles 'tart' in pronunciation, while the first is Chinese for 'egg'. This food is a unique product of Hong Kong's colonisation to Britain, through the interaction of Chinese, British and Portuguese culture. ...more on Wikipedia about "Egg tart"
A financier, sometimes called a friand, is a type of pastry in French cuisine. The financier is a light tea cake, similar to sponge cake, and usually contains almond flour, crushed or ground almonds, or almond flavoring. The basis of the cake itself is beurre noisette (brown butter), egg whites, flour, and powdered sugar. Financiers are often baked in shaped molds. The name "financier" is said to derive from the traditional rectangular mold, which resembles a bar of gold. ...more on Wikipedia about "Financier (pastry)"
Gyeongju bread, also sometimes called Hwangnam bread, is a local specialty of Gyeongju City, South Korea. It is a small pastry with a filling of red bean paste. Gyeongju bread was first baked in 1939 at a bakery in Hwangnam-dong in central Gyeongju. It has since become popular across the country and is produced by several different companies, all based in Gyeongju. It is sold at many locations in the city, and also at specialized stores around the country. ...more on Wikipedia about "Gyeongju bread"
Hot water crust is a type of pastry used for savory pies, such as pork pies and steak and kidney pies. As it contains lard, it is unsuitable for vegetarians. Vegetable fat/ shortening can be substituted in equal measure, but the texture will be slightly different (and mouthfeel will be somewhat lighter) due to the "grain" of lard. ...more on Wikipedia about "Hot water crust pastry"
A kolache, kolach or kolacky (from the Czech word koláč) is a type of pastry consisting of fillings ranging from fruits to meats to cheeses inside a bread roll. Originally only a sweet dessert from Eastern Europe, they have become popular in parts of the United States, especially in Texas, where the meat filled versions, such as those made with sausage and jalapeños, apparently originated. Several cities, including Prague, Oklahoma and Caldwell, Texas, hold annual Kolache Festival celebrations, while Montgomery, Minnesota claims to be the "kolacky capital of the world" ** and holds an annual festival known as "Kolacky Days" ** . Verdigre, Nebraska stakes the same claim, ** with a similarly named festival. Prague, Nebraska is commonly known as the home of the world's largest kolache. ...more on Wikipedia about "Kolache"
Kringle is a thin, delicate pastry developed hundreds of years ago in Denmark. ...more on Wikipedia about "Kringle"
Mille-feuilles are a type of pastry consisting of two thin sheets of pastry laid on top of each other like a sandwich with jam and cream spread on the inside and a thin layer of icing (usually lemon icing) on top. ...more on Wikipedia about "Mille-feuille"
The Napoleon is a pastry made of many layers of puff pastry with filling alternating the layers. It can be eaten as a dessert, or even as a decadent meal. ...more on Wikipedia about "Napoleon (pastry)"
Nunt is poetry authored by infamous Canadian Poet Mingus Tourette. ...more on Wikipedia about "Nunt"
Pain au Chocolat ( ) is a French pastry, consisting of chocolate wrapped in puff pastry. They are often heated before consumption, making the chocolate melt throughout. Pain au Chocolat translates literally as 'bread with chocolate', and is essentially a variation of croissant pastry; one with a different shape, instead taking a more cuboid form. Despite the chocolate content, they are typically eaten for breakfast like croissants. ...more on Wikipedia about "Pain au chocolat"
(Paste for tarts) From the 1881 Household Cyclopedia ...more on Wikipedia about "Paste for tarts"
Pastry the name given to various kinds of dough made from ingredients such as flour, butter and eggs, that are rolled out thinly and used as the base for baked goods. Common pastry dishes include pies, tarts, and quiches. ...more on Wikipedia about "Pastry"
A pastry chef or patissier is a station chef in a professional kitchen, skilled in the making of pastries, desserts, and other baked goods. They are employed in large hotels, bistros, restaurants, and bakeries. ...more on Wikipedia about "Pastry chef"
Phyllo (also spelled 'filo') dough is used in thin layers to make pastries and originated in Mediterranean cuisine. Versions of phyllo can also be used as crusts for pies or casseroles. Shredded phyllo is called kataifi and is also used for pastries. The Greek word Phyllon literally means 'leaf'. The layers of phyllo dough can be as thin as paper or a few millimeters thick. In Turkish cuisine these pastries are called börek or böreği, in Albanian cuisine they are called byrek, in Austrian-German-Hungarian cuisine the dough is called blätterteig and pastries made from phyllo are called strudel. In Bosnia the word burek is only used for the pastries with meat, other kinds are called pita. In Serbian language phyllo is called kore ( plural) while pastries have various names, depending on mode of preparation. ...more on Wikipedia about "Phyllo"
A pie crust is the pastry of a pie. ...more on Wikipedia about "Pie crust"
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