pastry
UK: ˈpeɪstri | US: ˈpeɪstri
n. a dough of flour, fat, and water, used as a base and covering in baked dishes
n. sweet baked goods made from this dough, such as pies, tarts, or croissants
The word "pastry" traces back to Middle English pastree, derived from Old French paste (meaning "dough" or "paste"), which itself originates from Late Latin pasta (meaning "dough" or "cake"). The suffix -ry (or -ery) was added to denote a class or category of items, turning "paste" into "pastry"—referring broadly to foods made from dough. The evolution reflects the culinary focus on dough-based preparations in medieval European cuisine.
She baked a flaky pastry filled with apples and cinnamon.
The bakery specializes in French pastries like éclairs and mille-feuille.
He prefers savory pastries over sweet ones.
The recipe requires chilled pastry dough for the best results.
Freshly baked pastries filled the kitchen with a buttery aroma.