Talk:Pastry

Find sources: Google (books · news · scholar · free images · WP refs) · FENS · JSTOR · TWL

Kneaded pastry

I cut out the assertion that pastry is kneaded. Bread is kneaded. Pastry is worked as little as possible to avoid glutenization. Dominus 05:21 Apr 20, 2003 (UTC) Theres an opertunity to not have to make this effort try this option — Preceding unsigned comment added by Healthypastry (talk • contribs) 12:39, 28 June 2017 (UTC)

Bean curd

I took out "bean curd" as an ingridient in Chinese pastry. Bean curd is tofu, and it's (usually) not for bakng. 130.126.75.181 (talk) 04:33, 6 April 2008 (UTC)cecikierk

Pastry (DHT)

Shouldn't be there a link to Pastry (DHT) in the article? —Preceding unsigned comment added by 131.234.20.220 (talk) 11:51, 28 May 2008 (UTC)

Pastry Chef

The pastry chef section reads like a job posting. Besides, the same things could be said about most jobs. Should be deleted in my opinion 86.41.193.182 (talk) 16:10, 20 January 2009 (UTC)Retro2112 20 January 2009, 16:09 (UTC)

Removal of "erotic pastry" image

Chances are this is going to come up, so let's start a discussion now to avoid an edit war. An image of some phallic pastry was added to the page, and subsequently removed by another user. I realize that Wikipedia is not censored, but I also don't think that the picture improved the quality of the article at all. Also, this picture is also present on the "erotic cakes" page. There are enough pictures on this page, I believe, to sufficiently exemplify a variety of pastries. If anybody disagrees, or wants the image reposted, let's discuss it. Jhfortier (talk) 20:45, 30 November 2009 (UTC)

Different kinds of pastries are made by the nature of wheat flour and also due to certain types of fats.

This is nonsense. — Preceding unsigned comment added by 80.189.103.145 (talk) 10:19, 7 January 2012 (UTC)

Healthy pastry - A new pastry with many new options for better health

We all like pastry in many forms from one to another, but There has been a breakthrough in food research which is offering 40 flavors of pastry with 2 of your 5 a day. You can view this new awesome pastry and get more information on the new healthy pastry web site..ttps://healthypastry.wixsite.com/healthypastry it has to be said that there has always been a stigma in the pastry food business but this new healthy pastry is exactly what we need to improve our health and we can still be naughty. Take a look at this superfood recipe for pastry

Pastry type should be Filo

Pastry type should be "Filo (Phyllo)", not "Phyllo (Filo)", as per the destination page that actually loads. There is a discussion and decision on the filo page about using Filo as the primary name. Plus, that is how most people pronounce it. — Preceding unsigned comment added by 82.34.67.125 (talk) 07:31, 16 April 2018 (UTC)

Is this about pastry dough or pastries?

The vast majority of this article is about pastry dough, which is a type of dough that works based on granules of solid fat coated in flour, prepared in a way to minimize gluten formation. The intro section, however, mentions the colloquial definition of pastry, a sweet baked good that may or may not use pastry dough. The history section is mostly about pastry dough, but the last paragraph covering Asian "pastries" is almost entirely about foods that do not use pastry dough. The photos show examples of both: the pirozhki photo is of the common yeast dough version instead of the less common pastry dough version; the gallery contains photos of cookies that don't use pastry dough, piononos that use cake dough, waffles that use a bread dough, and a Runeberg Torte which uses a chemically-leavened cake batter.

Since there are two different topics, this article should be split into a "pastry dough" article (taking most of the current content) and a "pastry" article that without adding a bunch of content will end up as a stub. Esoteric bearcat (talk) 05:53, 25 January 2022 (UTC)

Typo

theres a typo and I dunno how to fix Wikipedia articles on my phone so please fix it bye( it says " mangoes") ~2026-12467-09 (talk) 23:40, 24 February 2026 (UTC)

Pastry - unleavened dough and other issues

Hi. Currently the article does not state that pastry dough is unleavened and also does not distinguish the colloquial use of pastry as already pointed out by a different editor in this talk page (see Is this about pastry dough or pastries?) Pastry dough is an unleavened dough. This is confirmed in On Food and Cooking The Science and Lore of the Kitchen, and the description in the Oxford Dictionary states " a mixture of flour, fat and water or milk that is rolled out flat to be a base or cover for a pie, etc." This is backed up The American Historical Dictionary which states "Pastry. Dough or paste of flour, water and shortening that is baked and used as a crust for foods such as pies", and Encyclopaedia of Food Science,to Food Technology and Nutrition. Volume 5 and The Annals of Hygiene. Volumes 3-4 from 1888 produced by the Pennsylvania State Health Board.

The term "Pastry" is colloquial used to cover all sweet baked goods in North America. This has become common use and is now in Merriam Webster "usually sweet baked goods made of dough having a high fat content". This is in contrary to The American Historical Dictionary which says Baked foods made with Pastry. However it is also used colloquially to cover fried sweet goods such as Doughnuts. However, in the UK and most of the former colonies the word Cake is used to cover sweet baked treats. The Oxford dictionary shows this with its other meaning for Pastry "a small cake made using pastry". In France, this is split into Pâtisserie and Viennoiserie (more later) and not one word to cover sweet bsked treats. In German, kuchen is used to describe cake (made with batter) but also flans (made with pastry), but they use der teig to describe both cake batter and all doughs, while they use die Pasteten and die Torten to describe different sweet baked products. Therefore pastries in the colloquial term shouldn't be used to cover all sweet baked items on an encyclopaedia, and the term pastry should really only relate to products made with pastry dough.

Additionally, Viennoiserie is not a pastry based upon as it is a leavened dough. Dictionnaire Petit Robert as neither a pastry nor a bread, and Advanced Bread and Pastry: A Professional Approach states it is yeast-leavened dough products that are at a meeting point between bread and pastry. Therefore, this page should only concentrate on pastry dough. Davidstewartharvey (talk) 07:16, 22 May 2026 (UTC)

More info showing america originally used pastry meaning oastry based products. Page 438 Davidstewartharvey (talk) 19:41, 25 June 2026 (UTC)

As no-one has replied after a month, and this was highlighted at the Food and Drink WikiProject, I am changing this page to the unleavened dough, and List of pastries for the North American use of the word. Davidstewartharvey (talk) 05:51, 28 June 2026 (UTC)

References

Scope

Related to the above and following a discussion at Talk:List of pastries#Is the lead incorrect?, it has been proposed that this article is expanded to include pastry doughs and the products made from them. Alternative scopes may include a stand-alone article for pastry dough and pastries. Any comments are welcome. Whonting (talk) 04:03, 3 July 2026 (UTC)