Pastry Glossary

CANNOLI
A Sicilian pastry, cannoli is actually the plural form of the word. The singular is cannolo (cannolu in Sicilian dialect), meaning “little tube.” The crunchy, fried pastry dough tube (sometimes dipped in chocolate) is filled with a sweetened ricotta cream (sometimes mascarpone), which can be flavored with vanilla, chocolate, pistachio, marsala, rosewater and other flavorings. Chocolate chips or candied citron can be mixed into the filling; the open ends of the tube can be decorated with chopped chocolate or pistachio nuts. Cannoli range in size from finger-sized “cannulicchi” (mini-cannoli) to five-inch-long tubes.

CHEESECAKE
A cheesecake is actually a custard pie made in a springform pan. It generally has a bottom crust, although savory cheesecakes are often crustless and are served with crackers as an appetizer or as a first course (see our review of Savory Secret cheesecakes). The weight and texture of a cheesecake varies greatly according to the type of cheese used (cream cheese, ricotta cheese or cottage cheese, other cheeses for some savory recipes) and other recipe elements. There are light and airy cheesecakes, rich and dense cheesecakes and everything in between. Crusts can be pastry, cookie crumbs or bread crumbs. Cheesecakes made in a rainbow of flavors and are served chilled, plain or with a variety of topping including sour scream, fresh fruit, fruit toppings and sauces. See cheesecake royale, below.

CHEESE STRAWS
Cheese straws are strips of pastry, topped with cheese and baked until crisp. They are sometimes twisted for a more festive shape. Today popular with cocktails, the original cheese straws are believed to be a result of leftover biscuit dough, which was mixed with cheese and rolled into long strips that were baked along with the biscuits to be enjoyed as snacks. There are also sweet cheese straws, flavored with cinnamon, citrus and other flavors. Read the history of cheese straws.

CHOCOLATE SILK PIE
See silk pie.

CHOUX PASTE or CHOUX PASTRY
See pâte à choux.

CINNAMON ROLLS
A sweet roll or yeast pastry made of layers of flaky pastry and rolled with a cinnamon and sugar filling, and often raisins and nuts. It is topped with is topped with a sticky vanilla icing or glaze. (See photo at right.) See also viennoiserie.

COBBLER
A cobbler topping is different from a crisp or crumble, which has a crumb topping (see below). Although some might see the cobbler as a crustless pie or “spoon pie” (a fruit pie with a filling so juicy it should be eaten with a spoon instead of a fork), it is often classified as a cake. Fruit is baked in a baking dish or casserole, then shortcake batter or biscuit dough is dropped onto the fruit before baking. The dish got its name because the lumps of cooked dough resembled cobblestones.

Confectioner’s sugar, also known as icing sugar, is a very finely-ground form of granulated sugar with the consistency of talcum powder. It dissolves quickly to make icing, and is used to dust a powdery garnish onto unfrosted cakes. 10x refers to the number of times the sugar is processed to produce fine powder. Commercial brands of powdered sugar are generally mixed with cornstarch, wheat flour, or calcium phosphate to improve its flowing ability, which is why it is not used to sweeten beverages. You can make powdered sugar by grinding table sugar in a coffee grinder. See our Sugar Glossary for more types of sugar.

CREAM PUFF
Of those two pastries that people consider siblings, the cream puff and the éclair, the cream puff is the elder, dating back to the late 16th century. The elongated éclair did not appear until 200 years later, in the late 18th century. Originally, the cream puff was filled with whipped cream and served plain (or late, dusted with powdered sugar). Profiteroles, cream puffs stuffed with ice cream and topped with chocolate sauce, are a 20th century dish. The éclair has been variously filled with whipped cream, vanilla or chocolate custards, or variations and topped with ganache or a glaze.

CRÈME PRALINÉE
Crème pralinée is crème pâtissière flavored with praline powder. It is used to fill pastries.

CRISP or CRUMBLE
A crisp is a deep-dish fruit dessert made with a crumb or streusel topping and baked. The British term is crumble. A cobbler has a pastry top instead of a crumb top). Also see betty.

CROQUE EM BOUCHE
A traditional French wedding cake in the shape of a large cone, constructed of small choux puffs filled with vanilla pastry cream. The puffs are held together by caramelized sugar and finished with a web of caramel. Decorations such as candied almonds, flowers or ribbons may adorn the cone as well. The cone usually rests on a base made from nougatine, an edible mixture of caramelized sugar and sliced almonds. Croque em bouche is also traditionally served during baptisms and other special occasions. The name means “cracks in the mouth,” which is what the caramelized sugar does! (Photo at right.)

CROSTATA
A crostata is a rustic style of tart baked free form rather than in a pan or mold. The pastry is rolled into a round circle, the filling is piled into the middle and the edges of the dough are folded up over the filling.

CUSTARD
A sweet or savory mixture of milk and eggs that can either be baked or stirred on the stovetop. Stirred custards are softer than baked custards and can be used as a sauce (or the base for ice cream). Custards require slow cooking and gentle heat in order to prevent separation (curdling); stirred custards are generally made in a double boiler and baked custards in a water bath. Custards may be flavored. See our Custard Glossary.

CUSTARD PIE
Custard baked in a pie shell. Variations include caramel custard pie and coconut custard pie. Pumpkin pie is a pumpkin-flavored custard; cheesecake is a actually a custard pie blended with cheese.