The earliest known recipe is in Vienna, but several countries in central and eastern Europe claim this dish. Sliced apples and other fruit are wrapped and cooked in layers of filo pastry. Pastry strips filled with dulce de leche. You can help by adding missing items with reliable sources. This article contains dynamic lists that may never be able to satisfy particular standards for completeness.

The greatest innovator was Marie-Antoine Carême who perfected puff pastry and developed elaborate designs of pâtisserie. The introduction of sugar into European cookery resulted in a large variety of new pastry recipes in France, Italy, Spain and Switzerland. The classical period of ancient Greece and Rome had pastries made with almonds, flour, honey and seeds. Pastries were first created by the ancient Egyptians. Many pastries are prepared using shortening, a fat food product that is solid at room temperature, the composition of which lends to creating crumbly, shortcrust-style pastries and pastry crusts. An example of a laminated pastry would be a croissant, danish, or puff pastry. An example of a nonlaminated pastry would be a pie or tart crust and brioche. Two main types of pastry dough are nonlaminated, when fat is cut or rubbed into the flour, and laminated, when fat is repeatedly folded into the dough using a technique called lamination. There are five basic types of pastry dough (a food that combines flour and fat) these are shortcrust pastry, filo pastry, choux pastry, flaky pastry and puff pastry. Some dishes, such as pies, are made of a pastry casing that covers or completely contains a filling of various sweet or savory ingredients. This is a list of pastries, which are small buns made using a stiff dough enriched with fat. An assortment of cakes and pastries in a pâtisserie

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