are light, usually less than 1 inch thick and often colorful. Their appearance usually depends on a pattern of carefully arranged fruit.

is basically the same as tarts but prepared in individual-portion sizes.

is a laminated or rolled-in dough, like Danish and croissant doughs. It is made up of many layers of fat sandwiched between layers of dough.

means "cabbage paste,"referring to the resemblance of cream puffs to little cabbages.

are made from a dough called éclair paste or choux paste.

Doughs are flakier than puff pastries. These desserts start out with paper-thin layers of dough that are brushes with fat and then stacked or rolled up to make many-layered creations.

Is an Eastern European pastry that begins as a soft dough made of strong flour, eggs, and water.

Is a Greek version of this type of paper-thin dough.

The pastry seems to have originated centuries ago with Turkish layered breads.

are used for top crusts and sometimes for prebaked shells.

Raw pie shells are filled and then baked. Fruit pies contain fruit fillings and usually have a top crust. Soft pies are those with custard-type fillings.

Prebaked pie shells are filled with a prepared filling, chilled and served when the filling is firm enough to slice. Cream pies are made with pudding or boiled custard-type fillings.

two most important thickeners for pies

Is classified as bar cookie rather than a cake.

 are the basis of many puddings, a liquid thickened or set by the coagulation of egg protein.

or vanilla custard sauce, is a stirred custard. It consists of milk, sugar, and egg yolks stirred over very low heat until lightly Thickened

consists of milk, sugar, and flavorings and is thickened with cornstarch

 Is the same as pastry cream.  These puddings are usually made with less starch

 A pudding not thickened with starch or eggs must be bound, or stabilized, using another ingredient.

 Is the French word for "creamcay," and it is applied to almost as many preparations as its English equivalent.