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Pastry is various unleavened doughs, often enriched with fat or eggs. The dough may be called pastry dough. Common pastry dishes include börek, pies, tarts, and turnovers.
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dough flour made used gluten fat often puff baked also doughs oil water goods may called term eggs pastries bread
| Subject | Predicate | Object | Confidence | Src |
|---|---|---|---|---|
| Pastry | Main ingredients | Often flour, sugar, milk, butter, lard or shortening, baking powder, eggs | 1.00 | infobox |
| Pastry | Place of origin | Worldwide | 1.00 | infobox |
| Pastry | is a | simplest and most common pastry | 0.90 | text |
| Pastry | is a | simple pastry that expands when cooked due to the number of layers | 0.90 | text |
| Pastry | is a | very light pastry that is often filled with cream | 0.90 | text |
| the éclair | instance of | choux is in fact closer to a dough before being cooked which gives it the ability to be piped into various shapes | 0.80 | text |
| profiterole | instance of | choux is in fact closer to a dough before being cooked which gives it the ability to be piped into various shapes | 0.80 | text |
| cheese | instance of | Choux pastries can also be filled with ingredients | 0.80 | text |
| tuna | instance of | Choux pastries can also be filled with ingredients | 0.80 | text |
| or chicken to be used as appetizers | instance of | Choux pastries can also be filled with ingredients | 0.80 | text |
| Pastry | related to Chemistry | Different | 0.60 | section |
| Pastry | related to Chemistry | When | 0.60 | section |
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