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A turnover-like pastry, common in South American and many Spanish kitchens, which is filled with sweet or savory ingredients.

A pastry that consists of round or square pieces of dough that are spread with a sweet or savory filling and then folded in half so the filling is on the inside.

Decorating tips are the nozzles on the end of a pastry bag that the frosting or filling is forced through to apply it to cakes, cookies, or pastries.

Other than being a smaller version of a Tart pastry, this food item is basically the same as a Tart or Tarte in appearance.

1) A ground almond cream filling or topping most often used for cakes, pastries or other sweets. This filling is also referred to as frangipani.

A pastry originating in Spain, that is basically fried dough extruded through a fluted tube, resulting in a star shaped stick that is cut to a desired length.

A type of Jewish pastry or cookie that is filled with a wide range fillings (usually sweet), such as apricots, dates, prunes, poppy seeds, or a mixture of poppy seeds and honey.

With a swirled appearance when cut into slices, a Potica is a baked pastry that is popular in the country of Slovenia, adjacent to Italy and Austria.

A coupler is a device used for holding the decorating tips on the end of a pastry bag. The decorating tips allow you to create different types of designs when decorating.

A kitchen utensil with a handle and a square beveled blade that is used to scrape, cut, and section ingredients when working with dough.

An Italian tart that is generally made with a fruit or cream filling. This pastry can be made in a variety of sizes to be provided as single servings or as a pie-sized dessert that is cut into wedges for serving.

1) A thin crisp fried pastry that is made by dipping a fancy shaped iron into a sweet batter and then dipping the iron in hot fat that is deep enough to cover the battered iron.

Small metal containers that are used for preparing and baking individual servings of food within a pastry.

A baked shell, made from a dough or batter, which is formed into the shape of a short and somewhat wide cup in order to hold prepared foods for serving.

A light French bread, cake, or pastry that is made with a rich dough containing light yeast and portionally larger amounts of butter and eggs.

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Translated, a Torta means tart in Italian, which describes a small tart-like food that may be baked or made with cold, refrigerated ingredients that do not require baking.

A type of Jewish pastry, or cookie, in which the dough is cooked by boiling it in a syrup flavored with honey.

A pastry crust made with a higher proportion of fat that contains no raising agent to make it rise and expand during baking.

A pastry that serves as an edible container for ice cream and various ice cream types of dessert. The cone is typically a semi-hard to stiff, waffle-textured creation that can range in taste from sweet to bland.