n 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 (C16: from paste1)
n a very light pastry made with eggs, used for eclairs, etc.
(partial translation of French pâte choux cabbage dough (from its round shape))
n a rich puff pastry filled with apple, almond paste, icing, etc.
n a rich pastry in the form of very thin layers, used for making pies, small cakes, etc.
n a rich pastry made esp. from puff pastry and filled with cream, fruit, etc.
n a creamy custard, often flavoured, used as a filling for éclairs, flans, etc., (Also called)
puff pastry , (U.S.) puff paste
n a dough rolled in thin layers incorporating fat to make a rich flaky pastry for pies, rich pastries, etc.
rough puff pastry
n a rich flaky pastry made with butter and used for pie-crusts, flans, etc.
n a basic type of pastry that is made with half the quantity of fat to flour, and has a crisp but crumbly texture, (Also called)