Pastry Dough

European traditions of pastry-making is often traced back to the short crust era flaky doughs that were in use throughout the Mediterranean in ancient times. These recipes were popularized in Western Europe by Crusaders returning home.

In the Mediterranean, the Romans, Greeks and Phoenicians all had filo-style pastries in their culinary traditions. There is also strong evidence that the ancient Egyptians produced pastry-like confections. It is very possible that Egyptians made and ate pastries. They had professional bakers that surely had the skills to do so, and they also had needed materials like flour, oil, and honey. In the plays of Aristophanes, in 5th century BC, there are mentions of sweetmeats including small pastries filled with fruit.