pastry

From Middle English pastre, pastri, from pastree (variant of pasterie, from Old French pastaierie and Medieval Latin pasteria, from Late Latin pasta, from Ancient Greek παστά (pastá)) or paste + -ri (modern paste +‎ -ry).

• IPA^(key): /ˈpeɪstɹi/

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• Rhymes: -eɪstɹi

pastry (countable and uncountable, plural pastries)

1. (countable) A baked food item made from flour and fat pastes such as pie crust; also tarts, bear claws, napoleons, puff pastries, etc.

   That pastry shop sells not just pastries, but all kinds of baked goods.

2. (uncountable) The food group formed by the various kinds of pastries.

   That pastry shop sells not just pastry, but all kinds of baked goods.

3. (uncountable) The type of light flour-based dough used in pastries.
4. (countable, obsolete) A place where pastry is made.
   • c. 1591–1595 (date written), William Shakespeare, “The Tragedie of Romeo and Ivliet”, in Mr. William Shakespeares Comedies, Histories, & Tragedies […] (First Folio), London: […] Isaac Iaggard, and Ed[ward] Blount, published 1623, →OCLC, [Act IV, scene iv], line 2:

     They call for dates and quinces in the pastry.

5. (uncountable) The act or art of making pastry.

   He learned pastry from the great Gaston Lenôtre.

6. (uncountable, culinary industry) Desserts of all kinds, whether or not these incorporate the baked item made from flour and fat, or that section of a kitchen that prepares these.

   I used to work in the fish section, but now I've been moved to pastry.

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