pate feuillete, puff paste - dough used for very light flaky rich pastries

dough - a flour mixture stiff enough to knead or roll

flour - fine powdery foodstuff obtained by grinding and sifting the meal of a cereal grain

baked goods - foods (like breads and cakes and pastries) that are cooked in an oven

pie crust, pie shell - pastry used to hold pie fillings

pandowdy, dowdy - deep-dish apple dessert covered with a rich crust

frangipane - pastry with a creamy almond-flavored filling

tart - pastry cup with a filling of fruit or custard and no top crust

turnover - made by folding a piece of pastry over a filling

timbale case, timbale - small pastry shell for creamy mixtures of minced foods

pie - dish baked in pastry-lined pan often with a pastry top

French pastry - sweet filled pastry made of especially puff paste

bouchee, patty shell - shell of puff paste

sausage roll - sausage meat rolled and baked in pastry

toad-in-the-hole - sausage baked in batter

vol-au-vent - puff paste shell filled with a savory meat mixture usually with a sauce

strudel - thin sheet of filled dough rolled and baked

baklava - rich Middle Eastern cake made of thin layers of flaky pastry filled with nuts and honey

puff - a light inflated pastry or puff shell

rugelach, ruggelach, rugulah - pastry made with a cream cheese dough and different fillings (as raisins and walnuts and cinnamon or chocolate and walnut and apricot preserves)