Pies Tarts and Pastries

A dish in which a piece of food is coated with a sauce or filling and rolled up before being cooked, so that each slice has a spiral appearance

a tall cone-shaped cake or dessert constructed from balls of choux pastry filled with custard and coated with a hard caramel glaze

French term for napoleon; literally, “thousand leaves.” Also used for various layered desserts.

the French term for apple

A flat, baked item consisting o f a pastry and a sweet or savory topping or filling; similar to a pie but usually thinner.

a pie with a light, fluffy filling containing egg whites and , usually gelatin.

French term for strawberry

a type of almond-flavored cream

The solid substance formed when milk coagulates; a food substance with a consistency similar to milk curd

a custard dessert topped with caramel syrup

French for “broken pastry “ refers to a rich, flaky pastry dough containg flour, fat, and ice water

Frech for “sugar dough” contains flour, butter, sugar, and egg yolks. Used as a rich, swet, pastry dough for fruit tarts, pies, and other pastries

French for “sandy dough” the richest and the most tender of the three types of pastry dough. It contains flour, fat, eggs, and more sugar than the other two types of pastry dough.

Subjected to pasteurization at higher than normal temperatures especially to extend shelf life

a type of yeast bread or cake soaked in syrup