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Across 1. For flans and fruit tarts 2. Thin greek style for baklava 7. The layers of butter in paste 8. The cooked surface 9. Time to relax the paste and gluten before use 13. Palm leaf shaped puff pastry items 15. Working in planned step by step organised way 16. Used to create shapes for bouchees 17. Ingredient used in choux paste 18. The method of cookery for pastry

Down 1. Has shortened gluten strands 2. An light almond sponge used for filling 3. Is it the ----- too runny or too thick 4. How it feels in the mouth its------- 5. Pastry case with a lid 6. Streached really thin you could read through it 10. To put flour on the work surface to roll out the paste 11. Has to be dropping consistancy 12. A savoury short pastry shell with a filling set with egg 14. Sausage shaped choux pastry 19. A paste that requires turns