Now updated for CSW19. New words, if any, and new inflections of existing words, are shown in red.
| bakemeat | (Biblical) pastry, pies. |
| beigne | a fritter, a deep-fried ball of choux pastry. |
| beignet | (Fr.) a fritter, a deep-fried ball of choux pastry. |
| bismarck | (Canadian) a type of pastry. |
| bouchee | (Fr.) a small patty. |
| brik | (Arabic) a Tunisian deep fried spicy pastry filled with fish or meat and sometimes an egg. |
| cannoli | (Ital.) a tube of pastry. |
| cipaille | (Fr.) a pie with layers of meat and pastry, a traditional Quebec dish. |
| croquante | (Fr.) a crisp pie or tart. |
| crostata | (Ital.) a type of fruit tart. |
| cutlette | a breaded patty of chopped meat. |
| danish | a pastry of raised dough. |
| eggwash | a thin mixture of egg and milk used as a glaze for pastry. |
| empanada | (Spanish) a pastry turnover. |
| entremes | (Fr.) edible pastry sculpture served between main courses. |
| entremesse | (Fr.) edible pastry sculpture served between main courses. |
| entremets | (Fr.) edible pastry sculpture served between main courses. |
| feuillete | (Fr.) a puff pastry. |
| fillo | (Greek) very thin pastry dough. |
| filo | (Greek) very thin pastry dough. |
| fleuron | (Fr.) a decorative pastry motif. |
| gougere | (Fr.) a kind of choux pastry, the dough of which has been mixed with grated cheese prior to baking. |
| hamantasch | (Yiddish) a three-cornered pastry traditionally eaten during the Jewish festival Purim. |
| kachori | (Hindi) an Indian snack of pastry with a spicy filling. |
| kolacky | a kind of pastry, a rich, sweet bun with fruit or poppyseed filling. |
| lumpia | (Chinese) an Indonesian spring roll. |
| palmier | a pastry shaped like a palm leaf. |
| panzerotto | a baked turnover with a folded, sealed pocket containing tomato, cheese, and sometimes other fillings. |
| pastry | a sweet baked food. |
| perog | a large Russian pie, stuffed with meat, fish, eggs, or cabbage > PIEROGS, PEROGEN. |
| phyllo | (Greek) a kind of very thin pastry dough. |
| pierog | a large Russian pie, stuffed with meat, fish, eggs, or cabbage > PIEROGS, PIEROGEN. |
| pirog | a large Russian pie, stuffed with meat, fish, eggs, or cabbage > PIROGI, PIROGHI, PIROGEN. |
| pirogi | 1. (Pl.) PIROG, a large Russian pie, stuffed with meat, fish, eggs, or cabbage. 2. as a singular, a dumpling with a filling, with plural PIROGIES. Also PIEROGI. |
| pirojki piroshki pirozhki | a small Russian pastry made with meat or cabbage filling. |
| popover | an American equivalent of a Yorkshire pudding. |
| quiche | (Fr.) a flan of plain pastry filled with a cooked egg mixture. |
| rugalach | (Yiddish) in Jewish cooking, small crescent-shaped pastries filled with fruit, nuts etc. |
| rugelach | (Yiddish) in Jewish cooking, a small crescent-shaped pastry filled with fruit, nuts etc > RUGELACHS. |
| ruggelach | (Yiddish) in Jewish cooking, small crescent-shaped pastries filled with fruit, nuts etc. |
| samosa | (Hindi) a small, fried pastry turnover stuffed with spiced vegetables. |
| shortcrust | designating a type of pastry. No -S. |
| spanakopita | (Mod. Gr.) a Greek dish of spinach and feta cheese in filo pastry. |
| spanokopita | (Mod. Gr.) a Greek dish of spinach and feta cheese in filo pastry. |
| stargazey | as in stargazey pie, a savoury Cornish fish pie in which whole fish are baked in pastry with their heads protruding through the crust. |
| strudel | (Ger.) a very thin pastry enclosing fruit, cheese etc. |
| taiglach | (Yiddish) small, fruit- or nut-filled pastries, dipped in honey. |
| teiglach | (Yiddish) small, fruit- or nut-filled pastries, dipped in honey. |
| timpana | a traditional Maltese baked pasta and pastry dish. |
| tourtiere | a type of meat pie. |
| turnover | a small pie made by folding over the crust. |
| tyropita | (Mod. Gr.) a Greek cheese pie. |
| tyropitta | (Mod. Gr.) a Greek cheese pie. |