Pastry

Pastry is various unleavened doughs, often enriched with fat or eggs. The dough may be called pastry dough. Common pastry dishes include börek, pies, tarts, and turnovers.

In North America, the term Pastry is used for sweet baked goods made with dough, however, it is generally used colloquially to describe all sweet baked or fried goods. This usage is a modern term, as historically, as per The American Heritage Dictionary, the term was similar to that used in British and Australian English.

Items like croissant and Danish pastry may look like puff pastry (one of the types of pastry dough) but are made with a leavened dough, called Viennoiserie, and are described by some as a meeting point between bread and pastry, or, as by the Dictionnaire Petit Robert, as neither a pastry nor a bread.