If you could be any pastry in the world, which would you be?

Write a narrative of how and why you would be the best __________ the world has ever seen.

Add your response

 

Submitted by Micaela Butler

There are 31 written responses to this assignment.


Indulgence

Written by Sharon C on July 23, 2015 10:28 pm
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My fancy would be a simple Jam tart. My pastry top glazed, with my insides brimmed with scrumptious home-made strawberry jam. The most palatable spoiler will encourage most to have another, but one will suffice, saving more of me to go around for another or another time.


this is a test

Written by tester on February 12, 2014 8:41 am
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will italic tags work? this is only a test


Multi Color Tart

Written by Kennesha Richards on March 3, 2013 1:04 am
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I am famously known around the world. Well… I ‘m the original toaster pastry of coarse. Did you guess correct? If you said Pop Tarts, you are absolutely right my friend. However, I’m the best pastry of them all. I am well crafted with a variety of flavors. I am filld with multi colors and each color represents a flavor. Not only would you be tasting blueberry, you would taste mango, banana,apple,orange, kiwi, etc. You name the flavor and I have it! Come taste the best Toaster Pastry in the world. You wouldn’t regret your choice!


Poppy Seed Roll

Written by Anna on February 25, 2013 12:54 am
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If I could be one pastry, I would be a poppy seed roll. I think I would choose this pastry, as it is my favourite pastry. As a child, my dad and I would go to the Cathedral Bakery on Saturdays after my basketball games and pick up a poppy seed roll for breakfast. To this day, my family still regularly picks up poppy seed rolls from the bakery as part of our weekend breakfasts.


Survival is the name of the game

Written by ds106.ohmygott.com on February 24, 2013 10:15 pm
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If I could be any pastry in the world I would be kalakukko, which is fish baked inside bread. This way, I would outlive all my peers, because who wants to eat fish baked in bread?


Cupcake luvvv

Written by mmbutlerr on February 24, 2013 7:41 pm
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Cupcake, I am cupcake. However, i am no ordinary cupcake. No, I am especially butter based, I am delicately made, iced with especially cream cheese from the finest hands all around. I am calling your name, for you to pick up my fluffy body and devour every red crumb into your mouth. I am one special red velvet cupcake.


I am not sure if I want to be a pastry, but …

Written by Stefanie on February 24, 2013 2:13 am
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I like pastry, why not being one. Now as I am a pastry I desire to be eaten and to be tasty and to look delicious. I am a pastry with fresh red and dark berries on it. Since my birth this morning I live behind glass among other precious pastries. I am spotted by a hungry person which has not enough money to buy me. I am touched by this desire and wished I had feet to just put myself into the hand of my new conquest. It is all in vain. A person so unpleasant gives money to the girl behind me and in return obtains me. I am put into a box and passed on. Then all happens so fast. My hungry friend catches the box with me in it and dashed away. After some time it gets quiet in my box. Then through a thin slit light appears and becomes more. A hand takes me and a rose colored mouth comes closer and closer and finally two sighs of relief are clearly audible while my admirer swallows me.


Boston Creme Pie

Written by cwyrough on February 23, 2013 1:14 am
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I would be a Boston Creme Pie. Why? Because I’m hungry and I want one. You are what you eat, right?


Traditional Watkins Pastry

Written by Watkins @ampersanddragon on February 22, 2013 10:34 pm
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If I were a pastry, I’d be too sweet to eat, and so cute it would be hard not to take a nibble.

Rich, dark chocolate ice cream oozes into your mouth as you bite into a white fluffy clear-glazed doughnut. A dollop of swirled maple-flavored whipped cream sits atop your Watkins and will always stick to your nose as you bite into the gooey center. The most addictive aspect of the Watkins is its diminutive size; it is little more than two bites, so it is necessary to get a platterful to share with friends, laughing at creamy noses all afternoon.

These sweet treats are the traditional food of the summer solstice, as the ice cream center will cool you off, and being covered in flaking donut sugar will have you running to the swimming hole to clean up, especially after hot waiting in long lines as you would for fresh funnelcakes.


The Loooooong Table

Written by Girl without a net on February 22, 2013 5:19 pm
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A pastry? Who can choose just one? I certainly can’t, that’s why I would be a dessert bar. Oh you know, the long table at the picnic that you wish you could start with, but resist. You resist until the potato salad, burger, and crudité have been devoured. Then, DESSERT. I am full of the cream, the crunch, the chocolate, nuts, and sugar you crave. ALL IN ONE PLACE just waiting for you to pick me up and indulge. You must know, I’m not just your average cakes, cookies and brownies. My selection includes Oh, don’t worry you don’t have to choose just one, I have so many choices you can return for more and still have choices you haven’t tried.


No.

Written by Sarah Park @sarahhpark2 on February 21, 2013 11:31 pm
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Even if I could be any pastry in the whole wide world, I wouldn’t want to be. I would rather be a tomato or a carton of strawberry ice cream.


Donut

Written by Above the Clouds on February 21, 2013 4:40 pm
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If I could be any pastry I would be a donut, simply for the fact that no one hates donuts. Especially not Governor Chris Christie. If a politician and possible 2016 presidential candidate can throw back numerous donuts, then there must be some sort of secret behind them.


Pastry

Written by Théo on February 21, 2013 2:57 pm
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If I could be any pastry in the world, I would be a pain au chocolat.


Elephant Ear

Written by Chelsea Fuller on February 20, 2013 10:06 pm
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Write a narrative of how and why you would be the best elephant ear the world has ever seen.

Glittering with rock sugar, laid out upon my flakey puff pastry. Folded in on myself and sweet, all the other pastries would be so jealous because everyday I would see out. I hear the other pastries talking about how much they wish they were an elephant ear because I am heart shaped and somehow both chewy and flakey. I guess I can’t blame them, I mean NO other sweet or savory treat has the name of a sagacious animal, but somehow brings every customer on a delicious journey. Yes, I am the best pastry there is, without a doubt no other treat can trump my crunchy, sugary self.


The Gourmet Cinnamon Roll

Written by Jasmine Brown on February 20, 2013 11:26 am
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If i could be any pastry in the world I would be a cinnamon roll. I would be the best cinnamon roll like the kind you get from Cinnabon. People would travel far distances just to for me. I would have extra glaze and very expensive because after all I am the best there is. I would be covered in gold sprinkles and only be served at gourmet restaurants. I would go well with champagne and caviar which sounds really gross but would taste good because I’m the best cinnamon roll.


Glazed Apple Danish

Written by Miss Runner Bug on February 20, 2013 10:23 am
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If I could be any pastry in the world, I would be a glazed apple danish pastry. I would be the best, sweetest glazed apple danish the world has EVER seen. Doughnuts would be glazin’ at me, wishing they could date me. And dates would be so dry after they drooled as I shuffled by. All the other sweets would see how I am so “full of it”. However, humans would enjoy that about me. I would go so well with the best cup of coffee in the world. I would eventually rule the world. Wouldn’t that be sweet?


Puff pastry

Written by Renee Whitfield on February 20, 2013 10:04 am
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If I could be any pastry in the world I would be a puff pastry. I have layers upon layers and I’m extremely puffy. It goes with my personality. I prefer that type of pastry anyway. Soft and fluffy. You can make it anyway you want. It takes a while to make this. That’s just how I like my pastries. I’m getting hungry just thinking about it. Yummy.


Blueberry Jampuff MMMM

Written by @jayhamilton246 on February 20, 2013 9:53 am
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If I could be a pastry it would have to be a blueberry jam puff. This is so because regular puffs are made with cherry flavored jam. Since they are regular they usually get over looked. But everyone knows that blueberry is just oh so special. So instead of having a long boring between baking and shelf life which will probably be at least 2 days. As a blueberry jampuff I would live an exciting, short and fulfilling life, by bringing enjoyment to someone with my great taste, freshness and warmth. Yum yum yum.


I would be the Apricot Bake Thing

Written by antique_mystique on February 20, 2013 4:57 am
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I would be the Apricot Bake Thing that my late great grandmother used to make. I would be extremely difficult to duplicate, one of a kind with flaky crust and a molten lava apricot pie-filling center. I would also go good with a anodized aluminum tumbler full of grape soda on ice shavings on a hot summer’s day. I would be both sweet, light and crispy golden brown with a sprinkling of granulated sugar on top. Cut into squares I could be enjoyed anywhere for any occasion. Also, this treat was made with canned apricots and sometimes canned peaches (I mean from old time way of canning in jars) not store bought, which makes this Bake Thing extra special, unique and very hard to beat.


Dreaming of Gluten Free

Written by Cris Crissman (Cris2B) on February 20, 2013 12:18 am
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Gluten-free! I’d not settle to be one pastry but a whole line of incredibly delicious pastries made from gluten-free grain. I know, I know there are plenty of supposedly yummy gluten-free substitute flours out there and I have most of them in my frig — sorghum, brown rice, sweet white rice, tapioca, millet, garbanzo bean, and something called teft. All opened and used once but probably never again. Until someone breaks the code and figures out how to take the gluten out of wheat, I guess I’ll just dream of a gluten-free chocolate pound cake. A square one like my aunt bakes. Somehow square is best.

Hey, gluten-free wheat is not just a pipe-dream. There’s hope –http://articles.latimes.com/2012/nov/26/news/la-heb-genetics-gluten-free-wheat-20121123


bow-tie

Written by brittney bow tie on February 19, 2013 10:38 pm
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if i could be any pastry in the wortld i w=ould be a bow tie donut. not only would i be delish but i woulod be fluffy and sweet. and long and widew for a nice long minute to enjoy with a cup of coffee or tea or milk. i would be soft and sweet and for a quick pick me up and in reality that is what i am know for. Being a pick me up for anyone who is down or just not a MORNING person. i would juat be A greatr addkition to somneones day.


bow-tie Donut

Written by bow-tie brittney on February 19, 2013 10:34 pm
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if i could be any pastry in the wortld i w=ould be a bow tie donut. not only would i be delish but i woulod be fluffy and sweet. and long and widew for a nice long minute to enjoy with a cup of coffee or tea or milk. i would be soft and sweet and for a quick pick me up and in reality that is what i am know for. Being a pick me up for anyone who is down or just not a MORNING person. i would juat be A greatr addkition to somneones day.


I am Banana Cream Puff and you are?

Written by yuniku na on February 19, 2013 9:20 pm
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If I could be any pastry in the world, I would be the best banana cream puff the world has ever had. So flaky, gooey, full of bananas, topped with whipped cream and drizzled with chocolate and a sprinkle of nuts with a cherry on top; I’d be the banana split of pastries. Layers of flavor and personality so vast. A mix of textures to keep things interesting I’m the perfect match. A guilty pleasure I would love to be, my life would be complete! Sweet and unique I’d be a standout pastry in the pastry shop. Beautiful, delicious, and dangerous, I’d be the world’s best banana cream puff ever to whipped, baked, filled, and topped!


.soCream puff

Written by coonsalaina on February 19, 2013 7:35 pm
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If I could be any pastry, I would be a cream puff. Not the ones you buy at the store or a cheap bakery, but a nice flaky homemade one. The kind you take a bite of and it melts perfectly in your mouth. The one to that is so light you don’t even have to chew and the cream is not some cheap imitation whip cream, but true homemade pudding. Yummy


.soCream puff

Written by coonsalaina on February 19, 2013 7:32 pm
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If I could be any pastry, I would be a cream puff. Not the ones you buy at the store or a cheap bakery, but a nice flaky homemade one. The kind you take a bite of and it melts perfectly in your mouth. The one to that is so light you don’t even have to chew and the cream is not some cheap imitation whip cream, but true homemade pudding. Yummy


Pretzel Pastry

Written by @NormWright on February 19, 2013 6:19 pm
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Is a pretzel pastry? If so, I would like to be a pretzel. I’m not talking about those boring skinny straight pretzel sticks. I mean a big gnarly twisted tangled crispy rock-salt encrusted pretzel. Yea.
On the other hand, if a pretzel is not pastry, I guess I’ll settle for a cream puff, or some cinnamon raisin toast.


Cherry Turnover

Written by @clippertreason on February 19, 2013 3:11 pm
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Tart at first
then sweet till the end.
Flaky but firm, unhealthy but delicious
There are many pastries,
but no other can contend.
I would be
a cherry turnover indeed.
Not for glamour or fame
or because of the name.
Or because of the icing
they’d squirt in my brain.
But because perfection is simple
and it is achieved
through a cherry turnover
served up in a sleeve.


Baklava

Written by Pec35 on February 19, 2013 1:22 pm
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If I could be any pastry in the entire world, I’d be baklava. Baklava is sweet, and has different layers, but it’s name sounds like some intimidating Russian person. Even though I would be Greek, I would be found all over the world. And I wouldn’t be a dried up, flavorless baklava. I’d be sweet and a little crunchy and fresh. You could find me in pastry shops, but also in those hole in the wall Gyro shops because I’m not too sophisticated to be on the side of a hastily made gyro. You could put me on a classy china dish or a paper plate. And I guarantee all of your friends will love me!


Quinn as a Pastry

Written by Quinn Manning on February 19, 2013 12:10 pm
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If I could be any pastry in the world I would be a carrot cake cupcake. Not just any carrot cake. My grandmother’s special recipe that our family holds so dear. The recipe is actually three recipes as it requires the cake itself, a buttermilk syrup and a cream cheese frosting. Fitting for me because it is multidimensional- Also, I like to talk myself into the fact that this recipe is about as healthy as dessert can get; after all it contains 3 cups of carrots (vitamin k), buttermilk (which is fat free), nuts (good omega’s), pineapple (vitamin c) and eggs (protein)… I’ll neglect to discuss the butter, cream cheese and sugar- that just plain makes it taste delicious! This dessert is a crowd pleaser- one of the only ways my preschool aged son will eat carrots and always requested for birthdays. Not overly sweet, but satisfying. That’s how I view myself, sweet-most of the time, a little nutty sometimes, tangy like the cream cheese when I need to be and comforting to those whom I care about.

Yes, Grandma. Your cupcake I would be!


Frosted Donut of Danger

Written by Amber May on February 19, 2013 11:18 am
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If I could be any pastry, I’d definitely be a Frosted Donut. All other pastries on the street would watch me as I pass by, glaze glistening, and would ask “who is that sweet cutie pie?” But then if a churro tries to mug me in an alleyway, he won’t see my flying sprinkled fists coming at him. Looks can be deceiving, and I’d be a donut that you DONUT want to mess with!


Strudel

Written by colleen venson @ caven1921 on February 19, 2013 10:45 am
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I would be Rough Puff Pastry
Sometimes known as flaky pastry, rough puff pastry created in a few layers. The fat in the layers melts and causes air pockets, which results in a light flaky pastry.