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Synonyms

pastry

American  
[pey-stree] / ˈpeɪ stri /

noun

pastries plural
  1. a sweet baked food made of dough, especially the shortened paste 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.


pastry British  
/ ˈpeɪstrɪ /

noun

  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

"Collins English Dictionary — Complete & Unabridged" 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Other Word Forms

Inflected Forms

noun

Etymology

Origin of pastry

First recorded in 1530–40; paste + -ry

Explanation

A pastry is a sweet baked good. If you are into fruit tarts or chocolate eclairs, then you've got a thing for pastries. Most pastries start out as a soft dough or batter made from flour, sugar, eggs, milk, and butter. A tray of pastry at breakfast could include Danishes and croissants, while dessert pastries might be baklava, cream puffs, and strudel. All of these are variously flavored baked sweets, some formed from thin layers of flaky dough and others filled with fruit, cream, or other fillings. Another type of pastry is pie crust, a buttery dough that forms the base (and sometimes topping) for pies. Pastry originally meant "food made from paste," and paste meant "dough."

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Vocabulary lists containing pastry

Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

In one hand he wields a pickaxe and the other a pastry with a distinctly crimped edge.

From BBC • Jun. 2, 2026

I think it’s safe to say that a math formula written on a sheet of paper is not a conscious entity—just as a croissant recipe is not an edible pastry.

From Slate • May 25, 2026

The result: I took an inexpensive yoga class at a beautiful studio, and I ate the most delectable pastry I’ve ever had.

From MarketWatch • May 19, 2026

During a postwar cocoa shortage in the 1940s, an Italian pastry chef named Pietro Ferrero had the genius idea to combine the scarce resource with an ingredient his town had in abundance: hazelnuts.

From The Wall Street Journal • Apr. 9, 2026

“Because of the oxalic acid,” said Sister Fenella, pressing the pastry into a baking tin.

From "The Book of Dust: La Belle Sauvage" by Philip Pullman

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