pastry

Noun
  1. A dough of flour and water and shortening (synset 107638745)
    is a type of: dough - a flour mixture stiff enough to knead or roll
    subtypes: pate feuillete, puff paste - dough used for very light flaky rich pastries
    same as: pastry dough
  2. Any of various baked foods made of dough or batter (synset 107638317)
    is a type of: baked goods - foods (like breads and cakes and pastries) that are cooked in an oven
    subtypes:
    • pie crust, pie shell - pastry used to hold pie fillings
    • dowdy, pandowdy - deep-dish apple dessert covered with a rich crust
    • frangipane - pastry with a creamy almond-flavored filling
    • streusel - pastry with a topping of streusel
    • tart - a pastry cup with a filling of fruit or custard and no top crust
    • timbale, timbale case - small pastry shell for creamy mixtures of minced foods
    • pie - dish baked in pastry-lined pan often with a pastry top
    • french pastry - sweet filled pastry made of especially puff paste
    • bouchee, patty shell - shell of puff paste
    • sausage roll - sausage meat rolled and baked in pastry
    • toad-in-the-hole - sausage baked in batter
    • vol-au-vent - puff paste shell filled with a savory meat mixture usually with a sauce
    • strudel - thin sheet of filled dough rolled and baked
    • baklava - rich Middle Eastern cake made of thin layers of flaky pastry filled with nuts and honey
    • profiterole - a small hollow pastry that is typically filled with cream and covered with chocolate
    • puff - a light inflated pastry or puff shell
    • rugelach, ruggelach, rugulah - pastry made with a cream cheese dough and different fillings (as raisins and walnuts and cinnamon or chocolate and walnut and apricot preserves)
    substance holonym: flour - fine powdery foodstuff obtained by grinding and sifting the meal of a cereal grain

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