Definition, Betydelse, Synonymer & Anagram | Engelska ordet PASTRY

Definition av PASTRY

1. bakverk (av finare slag)
2. deg av mjöl och vatten och eventuellt lite fett och salt; smördeg, tusenbladsdeg; kakdeg; pajdeg

Exempel på hur man kan använda PASTRY i en mening

• Edward Elmer Smith (May 2, 1890 – August 31, 1965) was an American food engineer (specializing in doughnut and pastry mixes) and science-fiction author, best known for the Lensman and Skylark series.
• Obituaries for the restaurateur Ado Campeol (1928–2021) reported that it was invented at his restaurant Le Beccherie in Treviso on 24 December 1969 by his wife Alba di Pillo (1929–2021) and the pastry chef Roberto Linguanotto (1943–2024).
• Cannoli are a Sicilian pastry consisting of a tube-shaped shell of fried pastry dough, filled with a sweet, creamy filling containing ricotta cheese.
• During baking, gaps form between the layers left by the fat melting; the pastry is leavened by steam from the water content of the fat as it expands, puffing the separate layers.
• Shortcrust is a type of pastry often used for the base of a tart, quiche, pie, or (in the British English sense) flan.
• In a complaint to King Louis-Philippe, a French pastry chef known only as Monsieur Remontel claimed that in 1832 Mexican officers looted his shop in Tacubaya (then a town on the outskirts of Mexico City).
• Ovos moles de Aveiro (literally, "soft eggs from Aveiro")—sometimes written as ovos-moles de Aveiro—are a local pastry delicacy from Aveiro District, Portugal, made of egg yolks and sugar, and sometimes chocolate.
• A pie is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savoury ingredients.
• A kolach is a pastry of Czech and Slovak origin, with a fruit center, usually poppy seed, prunes, cherries, or blueberries, somewhat similar to a Danish.
• Hyde Park is home to the main campus of the Culinary Institute of America, a four-year college for culinary and baking and pastry arts, and the Franklin D.
• A light batter is made of iced water, eggs, pastry or baking powder is added to make the batter light.
• It is generally double-crusted, with pastry both above and below the filling; the upper crust may be solid or latticed (woven of crosswise strips).
• It is a buttery, flaky, viennoiserie pastry inspired by the shape of the Austrian kipferl, but using the French yeast-leavened laminated dough.
• Around that time, the Japanese Imperial Court in Nara brought in some knotted pastry from China which they called Sakubei/索餅 (most likely Chinese Mahua/麻花).
• 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 sausage roll is a savoury dish, popular in current and former Commonwealth nations, consisting of sausage meat wrapped in puff pastry.
• In the United States, pigs in a blanket are small hot dogs or other sausages individually wrapped in pastry, commonly served as an appetizer.
• TasteAtlas, an encyclopedia of traditional dishes, in their presentation of the 100 best pastries in the world ranked Bosnian and Herzegovinian traditional pastry dishes, putting zeljanica above burek, sirnica and krompiruša.
• It consists of an uncooked filling, typically meat and vegetables, baked in a folded and crimped shortcrust pastry circle.
• The early versions of quiche were made of bread dough but today shortcrust and puff pastry are used.

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