Pastry

[pey-stree] /ˈpeɪ stri/

noun, plural pastries.
1.
a sweet baked food made of dough, especially the shortened used for pie crust and the like.
2.
any item of food of which such dough forms an essential part, as a pie, tart, or napoleon.
/ˈpeɪstrɪ/
noun (pl) -tries
1.
a dough of flour, water, shortening, and sometimes other ingredients
2.
baked foods, such as tarts, made with this dough
3.
an individual cake or pastry pie
n.

mid-15c., “food made with paste,” not originally limited to sweets, from Middle English paste (see paste (n.)) + -ry. Probably influenced by Old French pastaierie “pastry” (Modern French pâtisserie), from pastoier “pastry cook,” from paste (see paste (n.)); also borrowed from Medieval Latin pasteria “pastry,” from Latin pasta. Specific sense of “small confection made of pastry” is from 1906. Pastry-cook attested from 1712.

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Pastry-blender
noun 1. a kitchen utensil having several parallel wires bent in a semicircle and secured by a handle, used especially for mixing pastry dough.
Pastry-brush
noun 1. a small, flat brush for coating pastry with butter, egg, etc.
Pastry chef
noun a professional cook specializing in desserts and sweet baked goods Usage Note cooking

Pastry cloth
noun a large piece of coated fabric used as a nonstick surface for kneading and rolling out dough Usage Note cooking
Pastry comb
noun See cake comb