One pastry rolls apples away, another turns them on top, a third leaves its filling exposed. Here are ten different pastry ideas.
The talking foods are editorial fiction; facts have sources. Illustrations show particular versions, and recipes can vary.
1. Strudel: apples wrap up
Strudel: apples wrap up
Apples decided to travel together. Thin pastry made a convenient parcel and raisins filled the spare seats.
Checked fact. Classic apple strudel rolls filling in thin stretched dough. Home versions using puff pastry also exist.
The cut reveals a roll rather than sponge-cake layers.
2. Baklava: many thin promises
Baklava: many thin promises
One pastry sheet seemed too modest. The sheets gathered, invited nuts and decided modesty could be soaked in syrup.
Checked fact. Baklava combines thin pastry layers, nuts and sweet syrup. Nuts, shape and syrup vary between traditions.
Here we chose pistachio.
3. Pastel de nata: custard in a crisp cup
Pastel de nata: custard in a crisp cup
Custard wanted an edible cup. Pastry agreed and the oven added freckles on top.
Checked fact. Portuguese pastel de nata is a small puff-pastry tart with egg custard. Dark spots mark its strongly baked top.
Not every custard tart is a branded Pastel de Belém.
4. Pecan pie: nuts on display
Pecan pie: nuts on display
Pecans lined the surface as if each wanted a place in the group photo. Sweet filling kept the gathering together.
Checked fact. Pecan pie combines nuts with a rich egg-and-syrup filling. Nut crunch contrasts with the soft centre.
A small slice makes a dessert in its own right.
5. Tarte Tatin: a successful reversal
Tarte Tatin: a successful reversal
Apples lay at the bottom, expecting the shadows. One turn of the pan made them the evening’s shining stars.
Checked fact. Apple tarte Tatin bakes with pastry over caramelised apples, then is inverted so the fruit becomes the top.
Its beauty needs no accidental-invention legend.
6. Banoffee: banana meets caramel
Banoffee: banana meets caramel
Banana arrived without ceremony. Caramel supplied shine, cream a festive hat, and biscuit crumbs a firm floor.
Checked fact. Banoffee combines bananas, caramel filling and whipped cream, commonly on a butter-and-biscuit-crumb base.
This base is not a sponge-cake layer.
7. Galette: edges fold inward
Galette: edges fold inward
Peaches refused to hide under a lid. Pastry folded its edges inward and left the filling on display.
Checked fact. Here galette means a free-form open fruit tart with folded edges. The word also names other foods.
The uneven edge belongs to the idea.
8. Lemon meringue pie: cloud over sunshine
Lemon meringue pie: cloud over sunshine
Lemon filling shone so brightly that meringue added clouds. The oven lightly browned their peaks.
Checked fact. Lemon meringue pie combines a pastry base, tart lemon filling and sweet egg-white topping: three contrasting textures.
Meringue is not whipped cream, despite distant resemblance.
9. Linzer Torte: jam behind a lattice
Linzer Torte: jam behind a lattice
Jam occupied the centre and refused to leave. Pastry laid a lattice over it, purely for decoration, of course.
Checked fact. Linzer Torte combines spiced nut shortcrust, jam and a lattice top, often using redcurrant preserves.
Its character differs from a tall cream cake.
10. Sfogliatella: a shell that crunches
Sfogliatella: a shell that crunches
The shell belonged to a bakery, not the sea. Instead of a pearl it held ricotta and candied citrus: a good catch.
Checked fact. Neapolitan sfogliatella riccia has many crisp folds and a ricotta-and-semolina filling. Other sfogliatella forms also exist.
Riccia identifies this folded version.
Each has its own character
Not every sweet bake aims to be a layer cake. Sometimes thin pastry, a good filling and a revealing cut are enough.