Pastry is a dough of flour, water and shortening that may be savoury or sweetened. Sweetened pastries are often described as bakers' confectionery. The word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries. Common pastry dishes include pies, tarts, quiches and pasties.
Pita, sometimes spelled pitta, is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighboring areas. It includes the widely-known version with an interior pocket, also known as Arabic bread, Syrian bread, and other names, as well as pocketless versions such as the Greek pita, used to wrap souvlaki.
A croissant is a buttery, flaky, viennoiserie pastry of Austrian origin, named for its historical crescent shape. Croissants and other viennoiserie are made of a layered yeast-leavened dough. The dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry.
A Danish pastry or just a Danish is a multilayered, laminated sweet pastry in the viennoiserie tradition. The concept was brought to Denmark by Austrian bakers and has since developed into a Danish specialty. Like other viennoiserie pastries, such as croissants, it is a variant of puff pastry made of laminated yeast-leavened dough that creates a layered texture.
A bakery is an establishment that produces and sells flour-based food baked in an oven such as bread, cookies, cakes, pastries, and pies. Some retail bakeries are also cafés, serving coffee and tea to customers who wish to consume the baked goods on the premises.
Filo or phyllo is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is then baked.
Pain au chocolat (French pronunciation: [pɛ̃ o ʃɔ.kɔ.la], literally chocolate bread; also known as chocolatine in the south-west part of France and in Canada, is a type of viennoiserie sweet roll consisting of a cuboid-shaped piece of yeast-leavened laminated dough, similar in texture to a puff pastry, with one or two pieces of dark chocolate in the centre.
Kifli is a traditional European yeast roll made into a crescent shape. The pastry is called kifli in Hungarian, rohlík in Czech, Kipferl in Austrian German, kifla in Serbo-Croatian, rogliček in Slovene, corn in Romanian, рогалик/rogalik in Russian, рогалик/rohalyk in Ukrainian, кифла in Bulgarian, кифла in Macedonian, rožok in Slovak and rogal in Polish. In Danish and Swedish, it is called giffel.
A roller docker, rolling docker, dough docker, roto-fork, or simply docker is a food preparation utensil which resembles either a small, spiked rolling pin, or a small rotary tiller. It is used to pierce bread dough, cracker dough, pizza dough or pastry dough to prevent over rising or blistering. This specialized tool is more commonly found in professional bakeries than in homes that only do light or occasional baking.
Bizcocho is the name given in the Spanish-speaking world to a wide range of pastries, cakes or cookies. The exact product to which the word bizcocho is applied varies widely depending on the region and country. For instance, in Spain bizcocho is exclusively used to refer to sponge cake. In turn, in Uruguay, most buttery flaky pastry including croissants are termed bizcocho, whilst sponge cake is called bizcochuelo. In turn, in Chile, Dominican Republic or Bolivia bizcocho refers to a sweet dough (masa) baked with local ingredients, not dissimilar from the bizcocho from Spain. In Ecuador the dough of a bizcocho can either be sweet or salty. The US state New Mexico is unusual in using the diminutive form of the name, bizcochito, as the name for a locally developed and very popular cookie.
Bazlama is a single-layered, flat, circular and leavened bread with a creamy yellow colour, found in Turkey. It has an average thickness of 2 cm and diameters ranging from 10 to 25 cm.
A rolling pin is a cylindrical food preparation utensil used to shape and flatten dough. Two styles of rolling pin are found: rollers and rods. Roller types consists of a thick cylinder with small handles at each end; rod type rolling pins are usually thin tapered batons. Rolling pins of different styles and materials offer varying advantages, as they are used for different tasks in cooking and baking.
Viennoiseries are baked goods made from a yeast-leavened dough in a manner similar to bread, or from puff pastry, but with added ingredients giving them a richer, sweeter character, approaching that of pastry. The dough is often laminated. Viennoiseries are typically eaten at breakfast or as snacks.
Bread is a staple food throughout Europe. Throughout the 20th century, there was a huge increase in global production, mainly due to a rise in available, developed land throughout Europe, North America and Africa.
Pogača, pogace (Romanian), pogácsa (Hungarian), pagáče (Slovak) or pogacha is a type of bread baked in the ashes of the fireplace, and later on in the oven, similar to focaccia, with which it shares the name, found in the cuisines of the Carpathian Basin, the Balkans, and Turkey. It can be leavened or unleavened, but only experienced cooks can make good-quality unleavened pogača, while the pastry with yeast is easier to make. It is generally made from wheat flour, but barley and sometimes rye may be added. It can be stuffed with potatoes, ground beef, or cheese, and have grains and herbs like sesame, black nigella seed, or dried dill in the dough or sprinkled on top.
