them up with the answers? Answers: Aberdeen butteries, Bakewell Tart, Baklava, Banbury cakes, Banista, Borek, Bourf en Croute, Courting cake, Croissant, Eccles cake,Eclair, Empanadas, Gantois, Gateau St. Honore, Hamantaschen, Kadaif, Kadin, Likkey pie, Linzertorte, Ma'amoul, Mille-Feuilles, Oldbury tarts, Palmiers, Pasticcio do totellinni all'emilianna, Pirozski, Pithiviers, Profiteroles, Tiddy oggy, Weinerbrod.
Clues:
1.English smll hot water crust filled with gooseberries and brown sugar.
2. Three cornered Jewish pastery filled with poppy seeds, nuts, raisins and honey.
3. Large jam tart from Yorkshire, England.
4. From scotland, a cross between Danish pasteries and croisants.
5.From England, short crust filled with jam and almonds.
6. French crescent shaped crisp and flaky rolls made with yeast dough rolled out like flaky pastry.
7. Arab in origin, cream or nut filled pastery soaked in syrup.
8. French crisp, sweet buscuits, made from puff pastery.
9. meat and stuffed pasta in a layered pie from Bologna, Italy.
10. 'Ladies Navels' in turkish, they are cup shaped pasteries with custard filling.
11.small pastery cakes from england, similar to bunbury, but with without candied peel,
12.From Greece and middle east, sweet, nut filled phyllo pastery, soaked in syrup.
13. From Oxfordshire, puff pastery filled with spices, currants and candied peel.
14. From France, choux pastery filled with cream pastisserie.
15. Cornish pie of leeks, bacon, cream and eggs covered suet crust.
16. Small Russian pasteries filled with savory stuffing.
17.French puff pastery with creamy almond filling.
18.From Austria, raspberry jam in cinnamon flavoured pastery with lattice topping.
19. From Spain and South america, pasteries, filled with meat fish or vegetables.
20. Savory Bulgarian tart made with phyllo pastery.
21. Tiny Middle Eastern pasteries, made in a variety of shapes with savory or sweet fillings.
22. Belgian, spicy iced pasteries, layered and covered with greengage, then apricot jam.
23. Moroccan spiced pasteries stuffed with dates.
24.From France, choux pastery balls filled with cream and served with chocolate sauce.
25.Another name for Cornish pasteries filled with meat and diced potatoes, carrot, onions.
26.French layered puff pasteries with creme pastissiere and jam filling. Napolean slices have glace icing on top, and and are filled with whipped cream,jam.
27. A Parisian speciality, the base is made of pate brisee, sides of choux balls and filling is creme pastisserie.
28. French dish of beef wrapped in puff pastery and baked. Beek wellington is the english version.
29. Danish puff pasteries with different fillings and toppings.
Clues:
1.English smll hot water crust filled with gooseberries and brown sugar.
2. Three cornered Jewish pastery filled with poppy seeds, nuts, raisins and honey.
3. Large jam tart from Yorkshire, England.
4. From scotland, a cross between Danish pasteries and croisants.
5.From England, short crust filled with jam and almonds.
6. French crescent shaped crisp and flaky rolls made with yeast dough rolled out like flaky pastry.
7. Arab in origin, cream or nut filled pastery soaked in syrup.
8. French crisp, sweet buscuits, made from puff pastery.
9. meat and stuffed pasta in a layered pie from Bologna, Italy.
10. 'Ladies Navels' in turkish, they are cup shaped pasteries with custard filling.
11.small pastery cakes from england, similar to bunbury, but with without candied peel,
12.From Greece and middle east, sweet, nut filled phyllo pastery, soaked in syrup.
13. From Oxfordshire, puff pastery filled with spices, currants and candied peel.
14. From France, choux pastery filled with cream pastisserie.
15. Cornish pie of leeks, bacon, cream and eggs covered suet crust.
16. Small Russian pasteries filled with savory stuffing.
17.French puff pastery with creamy almond filling.
18.From Austria, raspberry jam in cinnamon flavoured pastery with lattice topping.
19. From Spain and South america, pasteries, filled with meat fish or vegetables.
20. Savory Bulgarian tart made with phyllo pastery.
21. Tiny Middle Eastern pasteries, made in a variety of shapes with savory or sweet fillings.
22. Belgian, spicy iced pasteries, layered and covered with greengage, then apricot jam.
23. Moroccan spiced pasteries stuffed with dates.
24.From France, choux pastery balls filled with cream and served with chocolate sauce.
25.Another name for Cornish pasteries filled with meat and diced potatoes, carrot, onions.
26.French layered puff pasteries with creme pastissiere and jam filling. Napolean slices have glace icing on top, and and are filled with whipped cream,jam.
27. A Parisian speciality, the base is made of pate brisee, sides of choux balls and filling is creme pastisserie.
28. French dish of beef wrapped in puff pastery and baked. Beek wellington is the english version.
29. Danish puff pasteries with different fillings and toppings.