Pastries, in their myriad forms, represent a cornerstone of culinary traditions across the globe. From the simplest butter croissant to elaborate multi-layered cakes, they offer a comforting and indulgent experience. Among these, pastries with fillings hold a special place, adding an extra dimension of flavor and texture that elevates them beyond the ordinary. But what exactly do we call these delectable creations? The answer, as you might expect, is multifaceted and depends on the specific pastry, its filling, and its cultural origin.
General Terms for Filled Pastries
While there isn’t one single, universally accepted term for all pastries with fillings, several general descriptions are commonly used. These terms offer a broad understanding of what to expect, even if they don’t pinpoint the exact type of pastry.
Descriptive Names: Embracing the Obvious
The most straightforward approach is simply to describe the pastry as “pastry with filling.” This is a perfectly acceptable and easily understood way to convey the basic concept. Variations include “filled pastry,” “pastry with a filling,” or “pastry containing filling.” These phrases are generally used when the specific type of pastry or filling is unknown or unimportant. They provide a general category for discussion. For instance, a bakery might advertise “filled pastries” as a daily special, without specifying the exact fillings available. This allows for flexibility and variety.
Using Adjectives: Adding Specificity
We can also use adjectives to further refine the description. “Cream-filled pastry” immediately suggests a pastry with a creamy filling, while “fruit-filled pastry” indicates a filling made with fruit. Other descriptive adjectives might include “chocolate-filled,” “custard-filled,” “jam-filled,” or “meat-filled,” depending on the ingredients used. These adjectives add a layer of specificity that helps to narrow down the type of pastry being described. They allow for a more precise understanding of the flavor profile and ingredients.
“Stuffed” as a Descriptor: Emphasizing Abundance
The word “stuffed” is often used to describe pastries with a generous amount of filling. A “stuffed pastry” implies that the filling is plentiful and perhaps even overflowing. This term is often used for savory pastries, such as those filled with meat or vegetables, but it can also apply to sweet pastries with a particularly rich filling. The connotation of “stuffed” is one of abundance and indulgence. It suggests a satisfying and substantial pastry experience.
Specific Types of Filled Pastries and Their Names
Beyond these general terms, numerous specific types of filled pastries have their own unique names, often reflecting their origin, ingredients, or preparation method. Exploring these names provides a deeper appreciation for the diversity of filled pastries around the world.
Pies: A Classic Category
Pies are a fundamental type of filled pastry, consisting of a crust that encloses a filling. The crust can be made from various types of dough, including shortcrust pastry, puff pastry, or even graham cracker crumbs. Fillings can be sweet or savory, ranging from fruits and berries to meats and vegetables. Key examples are apple pie, pumpkin pie, chicken pot pie, and shepherd’s pie. The defining feature of a pie is the enclosed filling, which is baked within the crust. Pies are often associated with comfort food and traditional recipes.
Tarts: Open-Faced Delights
Tarts are similar to pies, but they typically have only a bottom crust and are left open-faced, showcasing the filling. The crust is usually made from shortcrust pastry, and the filling can be anything from fruit and custard to chocolate and nuts. Popular tarts include fruit tarts, lemon tarts, and chocolate tarts. Tarts offer a more visually appealing presentation than pies, as the filling is fully visible. The open-faced design also allows for creative arrangements of the filling ingredients.
Turnovers: Encased in Flaky Layers
Turnovers are made by folding a piece of pastry dough over a filling and baking it. The dough is often puff pastry, which creates a flaky and light texture. Fillings can be sweet or savory, and popular examples include apple turnovers, cherry turnovers, and meat turnovers. The folded design of a turnover makes it a convenient and portable pastry. The flaky layers of puff pastry provide a delightful contrast to the soft filling.
Empanadas: Savory Hand Pies
Empanadas are small, savory pastries that are popular in Latin America and Spain. They are typically made with a dough that is similar to shortcrust pastry, and they are filled with meat, vegetables, cheese, or a combination of these ingredients. Empanadas are often baked or fried, and they are a common street food. They are a versatile and flavorful snack or meal. The portable size and diverse fillings make them a popular choice for on-the-go eating.
Cream Puffs and Éclairs: Airy and Elegant
Cream puffs and éclairs are made from choux pastry, a light and airy dough that puffs up during baking. Cream puffs are round and filled with whipped cream, pastry cream, or ice cream, while éclairs are elongated and filled with pastry cream and topped with chocolate glaze. These pastries are known for their delicate texture and rich fillings. They are often served as desserts or as part of afternoon tea. The light and airy choux pastry provides a perfect complement to the creamy filling.
Danish Pastries: Layers of Sweetness
Danish pastries are made from laminated dough, which is similar to puff pastry but contains yeast. This creates a rich and flaky pastry with a slightly sweet flavor. Danish pastries are often filled with fruit, cheese, or cream, and they are topped with a glaze or icing. Common examples include bear claws, cheese danishes, and fruit danishes. The laminated dough gives Danish pastries a characteristic layered texture. The combination of flaky pastry and sweet filling makes them a popular breakfast or brunch treat.
Borek: A Mediterranean Delight
Borek is a family of baked filled pastries made of a thin flaky dough known as phyllo (or yufka), of Ottoman origin and also found in the cuisines of the Balkans, Middle East, and Central Asia. Borek can be filled with cheese, meat, spinach, or potatoes, and they are often savory. It is a versatile dish that can be served as an appetizer, snack, or main course. The use of phyllo dough creates a delicate and crispy texture. The variety of fillings allows for a wide range of flavor combinations.
Cannoli: Sicilian Specialties
Cannoli are Italian pastries consisting of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling usually containing ricotta. They originated in Sicily and are a well-known symbol of Sicilian cuisine. The crispy shell and creamy filling create a delightful contrast in textures and flavors. Cannoli are often enjoyed as a dessert or snack.
Pirozhki: Eastern European Treats
Pirozhki are small baked or fried buns stuffed with a variety of fillings. They are common in Eastern European cuisines, especially in Russia and Ukraine. Fillings can be sweet or savory, including meat, potatoes, cabbage, mushrooms, or fruit. Pirozhki are often served as appetizers, snacks, or as part of a larger meal. The small size and diverse fillings make them a versatile and popular snack.
Regional Variations and Cultural Influences
The names and types of filled pastries also vary significantly depending on the region and cultural influences. Different countries and regions have their own unique traditions and recipes, resulting in a wide array of filled pastry specialties.
France: A Pastry Paradise
France is renowned for its exquisite pastries, many of which feature fillings. Beyond éclairs and cream puffs, consider religieuses (similar to éclairs but shaped like nuns), choux à la crème (simple cream puffs), and various fruit-filled tarts and galettes. French pastries often emphasize elegance and precision in both their appearance and flavor.
Italy: Sweet and Savory Traditions
Italy offers a diverse range of filled pastries, from the sweet cannoli and sfogliatella to the savory calzones and panzerotti. Each region of Italy has its own unique specialties, reflecting the local ingredients and culinary traditions.
Latin America: A World of Empanadas
As mentioned earlier, empanadas are a staple in Latin American cuisine, with countless variations in fillings and dough. Different countries and regions have their own distinct styles of empanadas, reflecting local ingredients and culinary preferences.
Asia: A Fusion of Flavors
Asia offers a fascinating array of filled pastries, often incorporating unique ingredients and flavors. Examples include mooncakes (China), filled mochi (Japan), and curry puffs (Southeast Asia). These pastries reflect the diverse culinary traditions of the Asian continent.
The Importance of the Filling
The filling is, of course, the star of the show when it comes to filled pastries. The type of filling can significantly impact the overall flavor and texture of the pastry. Fillings can be broadly categorized as sweet or savory.
Sweet Fillings: Indulgent Delights
Sweet fillings often include fruit, cream, custard, chocolate, nuts, or jam. These fillings provide a sweet and decadent flavor that complements the pastry dough. They are often used in desserts and breakfast pastries. The possibilities for sweet fillings are endless, limited only by the imagination of the baker.
Savory Fillings: Flavorful and Satisfying
Savory fillings can include meat, vegetables, cheese, herbs, or spices. These fillings provide a savory and satisfying flavor that can be enjoyed as a snack, appetizer, or main course. Savory fillings are often used in empanadas, borek, and pirozhki. They offer a welcome contrast to the sweetness of traditional pastries.
Combining Sweet and Savory: An Unexpected Harmony
In some cases, pastries may combine both sweet and savory fillings to create a unique and complex flavor profile. This can involve using sweet and savory spices, or combining sweet fruit with savory cheese or meat. These combinations can be surprisingly delicious and offer a more sophisticated culinary experience.
Conclusion: A World of Delicious Possibilities
So, what are pastries with filling called? As we’ve explored, the answer depends on the specific pastry, its filling, and its cultural origin. While general terms like “filled pastry” and descriptive phrases are helpful, understanding the specific names and regional variations allows for a deeper appreciation of the diversity and deliciousness of these culinary creations. Whether you’re enjoying a flaky turnover, a creamy éclair, or a savory empanada, filled pastries offer a world of flavor and texture to explore. The next time you encounter a pastry with filling, take a moment to consider its origins, ingredients, and the story it tells through its unique name and flavor profile. You might just discover a new favorite.
What is the most general term for pastries with filling?
The most general term you can use for pastries with filling is simply “filled pastries.” This encompasses a vast range of baked goods, from sweet to savory, that share the common characteristic of having a filling enclosed within a dough or crust. It avoids being overly specific and allows you to refer to the category as a whole.
Think of “filled pastries” as an umbrella term covering everything from fruit-filled tarts and cream-filled eclairs to meat-filled empanadas and vegetable-filled samosas. While more specific terms exist for each type of filled pastry, “filled pastry” is a safe and accurate way to describe them collectively.
What are some examples of sweet filled pastries?
Sweet filled pastries are a delightful category offering a wide array of treats. Some popular examples include cream puffs filled with pastry cream, fruit tarts bursting with seasonal fruits, and éclairs piped with chocolate or vanilla custard. Danishes often contain fruit preserves, cheese fillings, or sweet creams, while doughnuts can be filled with jelly, custard, or even chocolate.
Beyond these well-known options, you’ll find beignets filled with fruit jam, cannoli with ricotta cheese, and sweet empanadas containing spiced fruit or dulce de leche. Strudels, with their layers of flaky pastry and sweet apple or cherry filling, also fall into this category. The possibilities are virtually endless, reflecting cultural and regional variations.
What are some examples of savory filled pastries?
Savory filled pastries offer a satisfying alternative to their sweet counterparts. Empanadas, originating in Spain and Latin America, are a classic example, typically filled with seasoned ground meat, vegetables, or cheese. Samosas, popular in Indian cuisine, are triangular pastries filled with spiced potatoes, peas, and lentils.
Other examples include meat pies, Cornish pasties, sausage rolls, and various types of turnovers filled with savory ingredients like spinach and feta, mushrooms, or ham and cheese. Quiches, while technically egg-based, often feature a pastry crust and can be considered a savory filled pastry. These options provide a hearty and flavorful experience.
Is there a difference between a pie and a tart?
Yes, pies and tarts differ primarily in their crust construction and pan type. Pies typically have a deeper dish and often feature a top crust, either fully enclosed or latticed, in addition to the bottom crust. They are traditionally baked in sloping-sided dishes.
Tarts, on the other hand, usually have a shallower depth and are baked in pans with straight, often fluted, sides. Tarts usually do not have a top crust, showcasing the filling directly. While both pies and tarts are filled pastries, their presentation and structure distinguish them.
What is a turnover and how is it different from other filled pastries?
A turnover is a type of filled pastry made by placing a filling on a piece of dough, folding the dough over, and sealing it to enclose the filling. The resulting shape is typically a half-moon or a triangle. Turnovers are often baked until golden brown and flaky.
The defining characteristic of a turnover lies in its folding and sealing technique, which creates a self-contained pocket of filling within the pastry. While other filled pastries, such as pies or tarts, may involve pressing a dough into a pan, turnovers rely on the dough being folded over itself. This gives them a distinct structural difference and portability.
How does regional cuisine influence the types of filled pastries found?
Regional cuisine significantly influences the types of filled pastries available, reflecting local ingredients, culinary traditions, and cultural preferences. For example, empanadas are a staple in Latin America, with diverse fillings that vary from country to country, showcasing regional meats, vegetables, and spices. Similarly, samosas are integral to Indian cuisine, featuring a blend of aromatic spices and local vegetables like potatoes and peas.
European countries also have their own unique filled pastry specialties. Italy boasts cannoli filled with sweet ricotta cheese, while France is known for its delicate éclairs filled with pastry cream. Each region utilizes available ingredients and traditional cooking methods to create distinctive filled pastries that represent their culinary heritage.
Are there any gluten-free alternatives for filled pastries?
Yes, gluten-free alternatives for filled pastries are becoming increasingly available. These alternatives often utilize gluten-free flour blends made from ingredients like rice flour, tapioca starch, almond flour, and potato starch. These blends are carefully formulated to mimic the texture and properties of wheat flour.
Bakers often use xanthan gum or other binding agents to provide structure and elasticity to gluten-free doughs. While achieving the exact same texture as traditional wheat-based pastries can be challenging, many successful gluten-free filled pastry recipes exist, allowing individuals with gluten sensitivities or celiac disease to enjoy these treats. Numerous recipes and readily available gluten-free pastry doughs are available for home bakers.