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pastry

n.
US //ˈpeɪstɹi// UK //pˈeɪstɹi// pas·try
  1. 1 baked goods (n.)
    A2 Elementary Cooking

    a sweet baked food made from dough, such as a croissant, fruit tart, or pie.

    a specific baked item made from a flour-and-fat paste, typically sweet and often filled with fruit, cream, or nuts.

    Example

    We stopped at the bakery to buy a fresh apple pastry for breakfast.

    Example

    The display case was filled with an assortment of delicate pastries, ranging from flaky almond croissants to glazed fruit tarts.
  2. 2 the dough (n.)
    B1 Intermediate Cooking

    the mixture of flour, fat, and water used as a base for pies and other baked treats.

    the raw dough or paste consisting of flour, fat, and water, which becomes flaky or crisp when baked.

    Example

    You need to keep the pastry cold so the crust stays flaky.

    Example

    The chef demonstrated how to handle the shortcrust pastry gently to prevent the gluten from developing and making the crust tough.

    Usage

    Often used as an uncountable noun when referring to the substance itself.
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  1. 3 the art of making it (n.)
    C1 Advanced Formal Cooking

    the skill or work of making sweet baked goods.

    the branch of cookery concerned with the preparation of dough-based baked goods and desserts.

    Example

    She decided to go to France to study the art of pastry.

    Example

    Mastering the technical nuances of puff pastry requires years of dedicated practice in a professional kitchen environment.
Origin

From Middle English pastre, pastri, from pastree (variant of pasterie, from Old French pastaierie and Medieval Latin pasteria, from Late Latin pasta, from Ancient Greek παστά (pastá)) or paste + -ri (modern paste + -ry).

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