Explore: Pastry Recipes

University of Salamanca, already distinguished between filled puff pastry recipes and puff pastry tarts, and even mentions leavened preparations. Francisco Martínez

pastry recipes in France, Italy, Spain, and Switzerland.[citation needed] The greatest innovator was Marie-Antoine Carême who perfected puff pastry and

consume. Medieval pastries also included small tarts to add richness. It was not until about the mid-16th century that actual pastry recipes began appearing

version – using butter – is used in making spritz cookies. Shortcrust pastry recipes usually call for twice as much flour as fat by weight. Fat (as lard

Choux pastry, or pâte à choux (French: [pat a ʃu]), is a delicate pastry dough used in many pastries. The essential ingredients are butter, water, flour

unleavened dough used for making pastries such as baklava and börek in Turkish and Balkan cuisines. Filo-based pastries are made by layering many sheets

portal Food portal List of Italian desserts and pastries From the Source - Italy: Italy's Most Authentic Recipes From the People That Know Them Best (2015)

Austrian bakers, who brought along new baking traditions and recipes. The Austrian pastry of Plundergebäck soon became popular in Denmark and after the

many layers of pastry. Using traditional puff pastry, made with six folds of three layers, it has 729 layers; with some modern recipes it may have as

Kadayif (Arabic: قطائف) is a sweet spun Middle Eastern pastry popular in the Balkanic and Levantine space, used for various Middle Eastern desserts. Kadayif