Category: pastry...

most pastry is leavened only by steam but Danish pastry is raised with yeast
phyllo and strudel pastries are rolled out or stretched to paper thinness
toasting and buttering a pastry for someone
pastry is used to cover, support, encase, or constitute dishes such as pie, tart, pasty, croissant
types: shortcrust, rough puff, puff pastry, choux pastry, filo/phyllo pastry
the differences in pastry textures lie in the nature of the wheat flour and certain kinds of fat
small sweet cakes eaten by the ancient Egyptians may have included pastry and it was mentioned in the plays of ancient Greek Aristophanes