National Pastry Day

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Across
  1. 3. this or butter are the fats used in most pastries
  2. 5. cone-shaped bag that is used to make an even stream of frosting or flavored substance to form a structure, decorate a baked item, or fill a pastry with a filling.
  3. 6. basic ingredients: flour, fat, salt, and ________
  4. 8. metal or plastic outlines of shapes sharpened on one edge and used to cut out corresponding shapes from biscuit, scone, pastry, or cake mixtures.
Down
  1. 1. a laminated, yeast-leavened bakery product that contains dough/roll-in fat layers to create a flaky, crispy texture
  2. 2. rich and sweet, made of layers of filo pastry filled with chopped nuts and sweetened with syrup or honey
  3. 4. a pastry chef's most important tool
  4. 5. apple, pumpkin, peacan are all types of this pastry
  5. 7. type of pastry, usually shortcrust in which the filling can either be sweet or savory