List of pastries facts for kids

Kids Encyclopedia Facts

A pastry is a yummy baked treat made from dough that's rich in fat. Think of delicious pies, tarts, or sweet buns! Some pastries are like a tasty crust that holds a sweet or savory filling inside.

There are five main types of pastry dough. These doughs are made by mixing flour and fat. Some are "non-laminated," where the fat is mixed right into the flour. An example is the crust of a pie or a brioche bun. Others are "laminated," which means the fat is folded into the dough many times. This special technique is called lamination. Croissants and puff pastry are examples of laminated pastries. Many pastries use a special fat called shortening. This fat is solid at room temperature and helps make pastries crumbly and delicious.

Pastries have a long history! The ancient Egyptians were the first to create them. In ancient Greece and Rome, people made pastries with almonds, flour, honey, and seeds. When sugar became more common in Europe, many new pastry recipes appeared in countries like France, Italy, Spain, and Switzerland. A famous chef named Marie-Antoine Carême made puff pastry even better and created amazing pastry designs.

Popular Pastries from Around the World
- Sweet Treats and Buns
- Savory Pastries and Pies
Images for kids

Popular Pastries from Around the World

Sweet Treats and Buns

Baklava: A Sweet Nutty Delight

Baklava, a sweet pastry from the Ottoman Empire.

Baklava is a super sweet and rich pastry from the Ottoman Empire. It's made with many thin layers of filo pastry. These layers are filled with chopped nuts and then soaked in sweet syrup or honey. It's a truly delicious and ancient dessert!

Berliner: A Jam-Filled Doughnut

A Berliner, a popular doughnut-like pastry.

A Berliner is a traditional pastry from Germany and Central Europe. It's like a doughnut but without a hole in the middle! It's made from sweet yeast dough, fried in oil, and usually filled with marmalade or jam. It's often topped with icing or powdered sugar.

Cannoli: Crispy Italian Tubes

Cannoli, a classic Italian pastry.

Cannoli are tube-shaped shells of fried pastry dough from Italy, especially Sicily. They are filled with a sweet, creamy mixture, usually made with ricotta cheese. Cannoli come in different sizes, from tiny ones to fist-sized treats!

Croissant: The Buttery Crescent

A flaky, buttery croissant.

The croissant is a famous French pastry known for its buttery, flaky texture and its distinctive crescent shape. It's made from a special yeast dough layered with butter, then folded and rolled many times. This technique is called laminating. Croissants are a favorite in French bakeries. The idea for the croissant came from an older Austrian pastry called the Kipferl.

Danish Pastry: A Sweet Breakfast Treat

A delicious pecan and maple Danish pastry.

A Danish pastry is a sweet pastry that came from Vienna but is now a specialty of Denmark and other Scandinavian countries. It's often enjoyed for breakfast or as a sweet snack. You can find them with different toppings and fillings, like the pecan and maple one pictured here.

Éclair: Long and Creamy

Éclairs with chocolate icing.

An éclair is a long pastry made with choux pastry dough. It's filled with a creamy filling, like coffee or chocolate pastry cream, and topped with icing. The dough is piped into an oblong shape and baked until it's crisp and hollow. Éclairs likely started in France in the 1800s.

Macaron: Colorful French Cookies

Colorful French macarons.

Macarons are delicate French pastries, possibly first baked in France in the 1800s. They are made from almond flour, sugar, and egg whites, creating a smooth, colorful disk. Two of these disks are then sandwiched together with buttercream, ganache, or curd filling. They are famous for their smooth top, ruffled "feet," and soft texture.

Puff Pastry: Many Layers of Flakiness

Puff pastry used for empanadas.

Puff pastry is a light, flaky pastry with many layers of fat. It's made by spreading solid fat onto dough and then repeatedly folding and rolling it out. This creates many thin layers that puff up when baked, making it super light and airy. It's used for all sorts of pastries, both sweet and savory.

Suncake: A Taiwanese Specialty

Taiwanese suncakes, a popular souvenir.

The suncake is a traditional Taiwanese dessert from Taichung. It's a round pastry with a flaky crust, usually filled with sweet maltose (a type of sugar). Suncakes are often bought as souvenirs and are commonly eaten with tea. Some people even dissolve them in hot water to make a porridge-like dessert.

Taiyaki: Fish-Shaped Fun

Taiyaki, a fish-shaped Japanese pastry.

Taiyaki is a fun Japanese pastry shaped like a fish! It's usually filled with red bean paste, but you can also find them with custard or chocolate. It's a popular snack in Japan and other East Asian countries.

Savory Pastries and Pies

Cornish Pasty: A Meal in a Pocket

A traditional Cornish Pasty.

The Cornish pasty is a filled pastry from Cornwall, England. It's made by putting uncooked beef, potatoes, onions, and swede (a root vegetable) onto a flat pastry circle. The pastry is then folded over and sealed, creating a semicircular shape. It's like a complete meal you can hold in your hand!

Empanada: Stuffed and Delicious

Argentinian empanadas.

An Empanada is a stuffed bread or pastry that is either baked or fried. It's popular in many countries in Europe, Latin America, and parts of Southeast Asia. The name comes from a Spanish word meaning "to wrap in bread." Empanadas can have many different fillings, like meat, cheese, vegetables, or fruits. They originated in Spain and Portugal.

Hot Water Crust Pastry: For Sturdy Pies

A pork pie made with hot water crust pastry.

Hot water crust pastry is a special type of pastry used for savory pies, like pork pies. It's made by heating water, melting fat in it, and then mixing it with flour. When baked, this crust becomes golden-brown, crisp, and strong. This makes it perfect for holding juicy fillings or even a savory jelly inside the pie.

Samosa: A Spiced Triangle

Samosas served with chutney.

A Samosa is a fried or baked pastry with a savory filling. The filling often includes spiced potatoes, onions, peas, or ground meat. Samosas come in different sizes and shapes, but many are triangular. They are a popular snack in the Indian subcontinent and many other parts of the world. They are often served with chutney.

Spanakopita: Savory Spinach Pie

A slice of Greek spanakopita.

Savory spinach pie is a delicious pastry from the Balkans. It's usually filled with chopped spinach, feta cheese, onions, and beaten egg. This filling is wrapped or layered in filo pastry and baked. It's a creamy and flavorful dish!

Images for kids

An assortment of cakes and pastries in a pâtisserie
Alexandertorte: Pastry strips filled with berries.
Alfajor: Pastry strips filled with dulce de leche.
Apple strudel: Sliced apples and other fruit wrapped in filo pastry.
Bahulu: A Malay pastry similar to a Madeleine.
Bakewell pudding: A flaky pastry with raspberry jam and custard.
Bakpia Pathok: Small, round Chinese-Indonesian pastries.
Banitsa: Layers of egg and cheese between filo pastry.
Banket: Pastry dough rolled around an almond paste filling.
Bear claw: A sweet breakfast pastry.
Beaver Tail: A fried dough pastry with toppings.
Bedfordshire Clanger: A dumpling with savory and sweet fillings.
Belekoy: Made with flour, sugar, sesame seeds and vanilla.
Bethmännchen: A sweet marzipan pastry from Frankfurt.
Bibingka: A type of rice cake baked in a clay pot.
Bichon au citron: A puff pastry filled with lemon curd.
Bierock: Savory pocket pastries with meat and cabbage.
Birnbrot: A Swiss pastry with a dried pear filling.
Bizcocho: Buttery flaky pastry or cookies from Spain and Latin America.
Börek: Flaky dough with various fillings.
Bossche bol: A large profiterole filled with whipped cream and chocolate.
Bougatsa: A Greek breakfast pastry with semolina, custard, or meat filling.
Boyoz: A Turkish pastry of Sephardic Jewish origin.
Bridie: A Scottish meat pastry.
Briouat: A sweet puff pastry from Morocco.
Bruttiboni: Almond-flavored biscuits from Italy.
Bundevara: A Serbian pie filled with pumpkin.
Butterkaka: Similar to cinnamon rolls, baked in a cake pan.
Canelé: A small pastry with a soft custard center and caramelized crust.
Cannoli: Tube-shaped shells filled with sweet, creamy ricotta.
Carac: A Swiss chocolate pastry.
Chatti Pathiri: A layered pastry from India.
Cheesymite Scroll: A savory spiral pastry with cheese and Vegemite.
Chouquette: Small choux pastry sprinkled with pearl sugar.
Choux à la crème: Light pastry dough used for profiteroles and éclairs.
Cinnamon Bun: Rolled yeast dough with cinnamon and sugar.
Coca: A flat, round or freeform crusty cake from Catalonia.
Conejito: Similar to a Berliner but baked.
Concave cake: A Taiwanese cake with a volcano-like filling.
Conversation: Puff pastry with frangipane cream and royal icing.
Cornulețe: A Romanian pastry with various fillings.
Coussin de Lyon: A sweet specialty of Lyon with chocolate and marzipan.
Cream horn: Flaky pastry filled with fruit or jam and whipped cream.
Crêpes Suzette: French crêpes with caramelized sugar, butter, and orange sauce.
Crocetta of Caltanissetta: Sweet pastry with almonds, lemon, and pistachio.
Cronut: A croissant-doughnut pastry from New York City.
Croquembouche: A cone of cream-filled profiteroles bound with caramel.
Curry puff: A Southeast Asian snack with curry, chicken, and potatoes.
Dabby-Doughs: Pastry leftovers with cinnamon, sugar, and butter.
Djevrek: A ring-shaped bread-pastry covered with sesame seeds.
Dutch letter: Pastry shaped like a letter, filled with almond paste.
Egg yolk pastry: A Taiwanese mooncake with salted duck egg yolk and red bean paste.
Ensaïmada: A common cuisine in former Spanish territories.
Fa gao: A Chinese cupcake-type pastry made with rice flour and yeast.
Fazuelos: A fried thin dough from Sephardic Jewish cuisine.
Fig roll: An ancient Egyptian pastry filled with fig paste.
Flaky pastry: A light, flaky, unleavened pastry.
Flaugnarde: A baked French dessert with fruit or nuts and a flan-like batter.
Flaons: Spanish pastries with cheese filling.
Flies graveyard: English sweet pastries filled with currants or raisins.
Franzbrötchen: A small, sweet pastry with butter and cinnamon from Germany.
Galette: Various types of flat, round or freeform crusty French cakes.
Gâteau Basque: A cake with almond flour and pastry cream or cherries.
Şorqoğal: Traditional Azerbaijani food with thin dough layers and butter.
Gibanica: A traditional Serbian pastry dish, usually with white cheese.
Gujiya: A traditional Indian pastry with sweet filling, fried in ghee.
Gözleme: A savory Turkish handmade and hand-rolled pastry.
Gustavus Adolphus pastry: A Swedish pastry with a king's portrait on top.
Gyeongju bread: A small pastry with red bean paste from South Korea.
Haddekuche: A traditional diamond-shaped gingerbread from Frankfurt, Germany.
Hamantash: A three-cornered Jewish pastry with various fillings.
Heong Peng: A Malaysian pastry with a sweet sticky malt and shallot filling.
Inipit: A flat pastry from the Philippines.
Jachnun: A traditional Yemenite Jewish dish made from rolled dough.
Jalebi: A sweet deep-fried batter soaked in syrup from India.
Jambon: Square pastries filled with cheese and ham from Ireland.
Jesuite: A triangular, flaky pastry filled with frangipane cream.
Ji dan gao: Taiwanese sponge cakes.
Joulutorttu: A Finnish Christmas pastry with prune jam.
Kalács: A Hungarian sweet bread similar to brioche.
Kanafeh: A Middle Eastern sweet made of fine vermicelli-like pastry.
Karakudamono: Japanese term for Chinese pastry confections.
Kifli: Crescent-shaped sweet leavened pastries from Slovakia and Hungary.
Klobasnek: A savory finger food of Czech origin.
Knieküchle: A traditional German fried dough pastry.
Knish: An Eastern European snack with a filling covered with dough.
Kolache: A Central European pastry with a dollop of fruit.
Kolompeh: An Iranian pie with a date and cardamom filling.
Kołacz: A traditional Polish pastry with various sweet and savory fillings.
Komaj sehen: An Iranian pastry with dates and nuts.
Kouign-amann: A Breton cake with layers of butter and sugar.
Krempita: A well-known dessert from the Balkans, with puff pastry.
Kringle: A Scandinavian pastry, a Nordic variety of pretzel.
Kroštule: A traditional pastry from Croatia, made by deep frying dough.
Kūčiukai: A traditional Lithuanian pastry with poppy seeds.
Kürtőskalács: Also known as "chimney cake," baked on a cylindrical spit.
Ladies' navels: Balls of choux pastry, deep-fried and soaked in syrup.
Lattice: A criss-crossing pattern of pastry strips used as a pie lid.
Leipziger Lerche: A pastry from Leipzig, Germany, with almond, nut, and cherry filling.
Lek-tau-phong: A Taiwanese mooncake with sweet mung bean paste.
Linzer torte: An Austrian torte with a lattice design and redcurrant jam.
Lotus seed bun: A Chinese pastry with a lotus seed filling.
Ma'amoul: Small shortbread pastries filled with dates, pistachios, or walnuts.
Makmur: Traditional Malay kuih made from butter, ghee, and flour.
Makroudh: A North African pastry often filled with dates or almonds.
Malsouka: Tunisian pastry sheets used for samosa and brik.
Mandelkubb: A Swedish pastry with almond as the main ingredient.
Mantecadas: Spongy pastries similar to muffins from Spain.
Marillenknödel: Austrian dumplings with apricots, boiled and covered in streusel.
Miguelitos: Pastry-cake from Spain, filled with creamy custard.
Milhoja: A dessert with stacked layers of puff pastry filled with dulce de leche.
Milk-cream strudel: A traditional Viennese strudel with sweet bread, raisin, and cream filling.
Mille-feuille: French pastry with three layers of puff pastry and two layers of cream.
Moorkop: A profiterole filled with whipped cream and glazed with chocolate.
Muskazine: A rich Austrian cake made from almonds, spices, and jam.
Naiyou subing: A Taiwanese buttery flaky pastry with a maltose filling.
Nazook: A crisp, soft, and buttery Armenian pastry.
New York roll: Croissant dough rolled, filled with pastry cream, and dipped in ganache.
Nun's puffs: Fried or baked pastries from France.
Öçpoçmaq: A Tatar national dish, a triangular pastry filled with minced beef, onion, and potatoes.
Ox-tongue pastry: A Chinese fried dough food resembling an ox tongue.
Pa de pessic: A thin, light, and spongy cake from Catalan Countries.
Pain au chocolat: A French pastry with chocolate in the center.
Pain aux raisins: A variant of croissant with raisins and pastry cream.
Palmier: A pastry formed in a palm or butterfly shape.
Pannekoek: A style of pancake from the Netherlands.
Pan dulce: Sweet bread from Latin American countries.
Panzarotti: Filled, savory pastries from Italy.
Papanași: A Romanian traditional fried pastry filled with soft cheese and jam.
Paper wrapped cake: A Chinese chiffon cake baked in a paper cup.
Paris–Brest: Choux pastry with praline-flavored cream, shaped like a wheel.
Paste: A small pastry from central Mexico, with uncooked fillings.
Pastel: A name for different typical dishes in countries with Iberian heritage.
Pastizz: A savory pastry from Malta, filled with ricotta or mushy peas.
Pastry heart: A heart-shaped flaky puff pastry from Buffalo, New York.
Pâté Chaud: A Vietnamese puff pastry with a meat filling.
Phyllo: Paper-thin sheets of unleavened flour dough.
Pineapple cake: A Taiwanese sweet pastry with pineapple jam or slices.
Pionono: Several varieties of pastry popular in Spain, Latin America, and the Philippines.
Pithivier: A round, enclosed pie made of puff pastry with a filling.
Plăcintă: A Romanian traditional pastry, usually filled with soft cheese or apples.
Poffertjes: A style of pancake from Northern Europe.
Pogača: Puff pastry eaten in the Balkans and Turkey.
Poppy seed roll: Sweet yeast bread with a dense poppy seed filling.
Pot pie: A type of meat pie with a flaky pastry crust.
Prekmurska gibanica: A Slovenian layered cake with poppy seeds, walnuts, apples, raisins, and ricotta.
Profiterole: A choux pastry ball filled with whipped cream, pastry cream, or ice cream.
Puits d'amour: A butter pastry with a hollow center, filled with jelly or cream.
Punsch-roll: A Swedish cylindrical pastry with green marzipan and a rum-flavored filling.
Punschkrapfen: An Austrian pastry with a rum flavor, similar to a petit four.
Qottab: An almond-filled deep-fried Persian cake.
Quesito: A cheese-filled pastry twist from Puerto Rico.
Roti john: A type of sandwich with omelette, minced meat, and onion.
Roti tissue: A thinner version of traditional roti canai from Malaysia.
Roze koek: A typical Dutch pastry with a layer of pink fondant.
Rugelach: A Jewish pastry of Ashkenazic origin, shaped like a crescent.
Runeberg's torte: A Finnish pastry flavored with almonds and rum.
Rustico: An Italian pastry made with puff pastry and various stuffings.
Sacher Torte: A chocolate cake with apricot jam and dark chocolate icing from Austria.
Schaumrolle: Cone or tube of pastry, often filled with whipped cream.
Schnecken: German pastries with a spiral shape, made with sour cream dough.
Schneeball: A German pastry made from shortcrust pastry, shaped like a snowball.
Schuxen: A popular elongate fried dough pastry from Upper Bavaria, Germany.
Semla: A Swedish-Finnish pastry with cardamom-spiced bun, almond paste, and whipped cream.
Sfenj: A Moroccan, Algerian, and Tunisian doughnut.
Sfințișori: Romanian traditional pastries to commemorate the Forty Martyrs of Sebaste.
Sfogliatelle: Shell-shaped filled pastries native to Italian cuisine.
Shortcrust pastry: Often used for the base of a tart, quiche, or pie.
Sou: Dried flaky Chinese pastry found in various Chinese cuisines.
Savory spinach pie: A pastry with a filling of chopped spinach and feta cheese.
Steak and kidney pie: A British savory pie filled with diced beef, kidney, and onion.
Strudel: Layered pastry, typically with a sweet filling inside.
Stutenkerl: A German pastry in the form of a man, part of the Saint Nicholas tradition.
Sufganiyah: A deep-fried, jelly-filled doughnut, popular in Israel during Hanukkah.
Suncake: A Taiwanese dessert from Taichung with a flaky crust and maltose filling.
Taro pastry: A Taiwanese shortbread snack with a taro filling.
Toaster pastry: A convenience food designed to be heated in a toaster.
Torpil: A torpedo or cone-shaped pastry stuffed with cream.
Tortell: An O-shaped pastry from Catalonia, Spain, often filled with marzipan.
Tortita negra: A Spanish dessert, flat at its base and round on the sides.
Trdelník: A traditional cake and sweet pastry from Slovakia.
Turnover: A pastry made by placing a filling on dough, folding, and sealing it.
Utap: An oval-shaped puff pastry from the Philippines.
Vatrushka: A ring of dough with cottage cheese in the middle from Eastern Europe.
Vetkoek: A traditional Afrikaner pastry, deep-fried and filled with mince or syrup.
Viennoiserie: Baked goods made from yeast-leavened dough, richer and sweeter than bread.
Vol-au-vent: A small hollow case of puff pastry from France.
Xuixo: A cylindrical pastry filled with crema catalana from Catalonia, Spain.
Zeeuwse bolus: A sweet pastry from Zeeland, Netherlands, in a spiral shape.
Zlabia: A version of the South Asian jalebi found in North Africa.

All content from Kiddle encyclopedia articles (including the article images and facts) can be freely used under Attribution-ShareAlike license, unless stated otherwise. Cite this article:

List of pastries Facts for Kids. Kiddle Encyclopedia.