Learned by Reading
In Wikipedia:
A Kitchener bun is a sweet pastry, found in South Australia.
(Parse)
(S1 (S (NP (DT A) (NNP Kitchener) (NN bun))
(VP (AUX is)
(NP (NP (DT a) (JJ sweet) (NN pastry)) (, ,)
(VP (VBN found)
(PP (IN in)
(NP (NNP South) (NNP Australia)))
(. .)))
In the ICWSM 2009 Weblog Corpus:
Sweet pastry, layered with sliced bananas resting on toffee sauce, covered in cream and then toffee swirls and cocoa for decoration.
(Parse)
(S1 (S (NP (JJ Sweet) (NN pastry)) (, ,)
(S (VP (VBN layered)
(PP (IN with)
(NP (NP (JJ sliced) (NNS bananas))
(VP (VBG resting)
(PP (IN on)
(NP (NN toffee) (NN sauce)))))
(, ,)
(VP (VBD covered)
(PP (IN in)
(NP (NP (NN cream) (CC and) (JJ then) (NN toffee) (NNS swirls)) (CC and)
(NP (NN cocoa))))
(PP (IN for)
(NP (NN decoration))))
(. .)))
In the ICWSM 2009 Weblog Corpus:
German pastries are so not sweet, and I still feel jipped (even though I’ve been back in New England for two years already!) Since it’s all of a sudden?
(Parse)
(S1 (S (S (NP (NNP German) (NNS pastries))
(VP (AUX are)
(ADJP (RB so) (RB not) (JJ sweet))))
(, ,) (CC and)
(S (NP (PRP I)) (ADVP (RB still))
(VP (VBP feel)
(VP (VBN jipped) (PRN (-LRB- -LRB-)
(SBAR (RB even) (IN though)
(S (NP (PRP I))
(VP (AUX 've)
(VP (AUX been) (ADVP (RB back)
(PP (IN in)
(NP (NNP New) (NNP England))))
(PP (IN for)
(NP (CD two) (NNS years)))
(ADVP (RB already)))
(. !) (-RRB- -RRB-))
(SBAR (IN Since)
(S (NP (PRP it))
(VP (AUX 's)
(NP (NP (DT all))
(PP (IN of)
(NP (DT a) (JJ sudden))))
(. ?)))
In Wikipedia:
Among the food items that can be truly stated as being Majorcan are “sobrassada”, “arros brut” – saffron rice cooked with chicken, pork and vegetables – and, the sweet pastry, “ensamada”.
(Parse)
(S1 (S (PP (IN Among)
(NP (NP (DT the) (NN food) (NNS items))
(SBAR (WHNP (WDT that))
(S (VP (MD can)
(VP (AUX be)
(ADJP (RB truly) (JJ stated)
(PP (IN as)
(S (VP (AUXG being)
(NP (S (NP (NNP Majorcan))
(VP (AUX are)))
('' '') (NN sobrassada) ('' '')))
(, ,) ('' '')
(NP (NNS arros))
(VP (VP (VB brut) ('' '') (PRN (: -)
(NP (NP (NN saffron) (NN rice))
(VP (VBN cooked)
(PP (IN with)
(NP (NN chicken) (, ,) (NN pork) (CC and) (NNS vegetables)))))
(: -)))
(CC and) (, ,)
(NP (NP (DT the) (JJ sweet) (NN pastry)) (, ,) ('' '')
(NP (NN ensamada)) ('' '')))
(. .)))
In the ICWSM 2009 Weblog Corpus:
Another baked crunchy food is sinipit which is a sweet pastry covered in a crunchy sugar glaze, made to resemble a length of rope.
(Parse)
(S1 (S (NP (DT Another) (JJ baked) (JJ crunchy) (NN food))
(VP (AUX is)
(ADJP (JJ sinipit))
(SBAR (WHNP (WDT which))
(S (VP (AUX is)
(NP (NP (DT a) (JJ sweet) (NN pastry))
(VP (VBN covered)
(PP (IN in)
(NP (DT a) (JJ crunchy) (NN sugar) (VB glaze))))
(, ,)
(VP (VBN made)
(S (VP (TO to)
(VP (VB resemble)
(NP (NP (DT a) (NN length))
(PP (IN of)
(NP (NN rope))))
(. .)))
In the ICWSM 2009 Weblog Corpus:
I don’t recall the fennel, but the crisp tart shell (slightly sweet pastry) and the octopus with the line fish was a fine balance of flavours and textures.
(Parse)
(S1 (S (S (NP (PRP I))
(VP (AUX do) (RB n't)
(VP (VB recall)
(NP (DT the) (NN fennel)))))
(, ,) (CC but)
(S (NP (NP (NP (DT the) (JJ crisp) (JJ tart) (NN shell)) (PRN (-LRB- -LRB-)
(NP (ADJP (RB slightly) (JJ sweet)) (NN pastry)) (-RRB- -RRB-)))
(CC and)
(NP (NP (DT the) (NN octopus))
(PP (IN with)
(NP (DT the) (NN line) (NN fish)))))
(VP (AUX was)
(NP (NP (DT a) (JJ fine) (NN balance))
(PP (IN of)
(NP (NNS flavours) (CC and) (NNS textures)))
(. .)))
In the ICWSM 2009 Weblog Corpus:
This whole outfit remindes me of some yummy sweet pastry.
(Parse)
(S1 (S (NP (DT This) (JJ whole) (NN outfit))
(VP (VBZ remindes)
(NP (PRP me))
(PP (IN of)
(NP (DT some) (JJ yummy) (JJ sweet) (NN pastry))))
(. .)))
In the ICWSM 2009 Weblog Corpus:
However, this place has something a lot of the other little places in China Town don’t: a wonderful selection of Chinese pastries sweet and savory and many lovely looking Chinese drinks and various delights to tantalise.
(Parse)
(S1 (S (ADVP (RB However)) (, ,)
(NP (DT this) (NN place))
(VP (AUX has)
(NP (NP (NP (NN something))
(SBAR (S (NP (NP (DT a) (NN lot))
(PP (IN of)
(NP (NP (DT the) (JJ other) (JJ little) (NNS places))
(PP (IN in)
(NP (NNP China) (NNP Town)))
(VP (AUX do) (RB n't)))))
(: :)
(NP (NP (DT a) (JJ wonderful) (NN selection))
(PP (IN of)
(NP (NP (NP (JJ Chinese) (NNS pastries))
(ADJP (JJ sweet) (CC and) (JJ savory)))
(CC and)
(NP (JJ many) (JJ lovely) (VBG looking) (NNP Chinese) (NNS drinks)) (CC and)
(NP (JJ various) (VBZ delights))))
(PP (TO to)
(NP (NN tantalise)))
(. .)))
In the ICWSM 2009 Weblog Corpus:
He couldn’t help turning slightly to watch as the sweet pastry slid passed Xander’s lips.
(Parse)
(S1 (S (NP (PRP He))
(VP (MD could) (RB n't)
(VP (VB help)
(S (VP (VBG turning) (ADVP (RB slightly))
(S (VP (TO to)
(VP (VB watch)
(SBAR (IN as)
(S (NP (DT the) (JJ sweet) (NN pastry))
(VP (VBD slid)
(VP (VBN passed)
(NP (NP (NNP Xander) (POS 's)) (NNS lips))))
(. .)))
In Wikipedia:
They have a golden brown, glazed exterior appearance and a moderately sweet pastry, but their defining characteristic is the generous layer of squashed fruit which gives rise to the colloquial names “fly sandwiches”, “fly cemeteries”, “dead fly biscuits” or “squashed fly biscuits”, because the squashed fruit resemble squashed flies.
(Parse)
(S1 (S (S (NP (PRP They))
(VP (AUX have)
(NP (NP (DT a) (JJ golden) (JJ brown) (, ,) (JJ glazed) (NNP exterior) (NN appearance)) (CC and)
(NP (DT a)
(ADJP (RB moderately) (JJ sweet)) (NN pastry)))))
(, ,) (CC but)
(S (NP (PRP$ their) (VBG defining) (NN characteristic))
(VP (AUX is)
(NP (NP (DT the) (JJ generous) (NN layer))
(PP (IN of)
(NP (JJ squashed) (NN fruit)))
(SBAR (WHNP (WDT which))
(S (VP (VBZ gives)
(NP (NN rise))
(PP (TO to)
(NP (DT the) (JJ colloquial) (NNS names) ('' '')
(S (VP (VP (VBP fly)
(NP (NNS sandwiches)) ('' '') (PRN (, ,) ('' '')
(S (VP (VB fly)
(NP (NNS cemeteries)) ('' '')))
(, ,)) ('' '') (ADVP (RB dead))
(VP (VB fly)
(NP (NNS biscuits))))
('' '') (CC or) ('' '')
(NP (JJ squashed) (NN fly) (NNS biscuits) ('' '')) (, ,)
(SBAR (IN because)
(S (NP (DT the) (JJ squashed) (NN fruit))
(VP (VBP resemble)
(SBAR (S (NP (JJ squashed))
(VP (VBZ flies)))))
(. .)))
In the ICWSM 2009 Weblog Corpus:
All the tarts were made with a wonderful sweet pastry that was just the right balance between crisp and crumbly.
(Parse)
(S1 (S (NP (PDT All) (DT the) (NNS tarts))
(VP (AUX were)
(VP (VBN made)
(PP (IN with)
(NP (NP (DT a) (JJ wonderful) (JJ sweet) (NN pastry))
(SBAR (WHNP (WDT that))
(S (VP (AUX was)
(NP (NP (RB just) (DT the) (JJ right) (NN balance))
(PP (IN between)
(ADJP (JJ crisp) (CC and) (JJ crumbly)))))
(. .)))
In Wikipedia:
Geraardsbergen is known for the “mattentaart”, a type of sweet pastry.
(Parse)
(S1 (S (NP (NNP Geraardsbergen))
(VP (AUX is)
(VP (VBN known)
(PP (IN for)
(NP (NP (DT the) ('' '') (NN mattentaart) ('' '')) (, ,)
(NP (NP (DT a) (NN type))
(PP (IN of)
(NP (JJ sweet) (NN pastry)))))
(. .)))
In the ICWSM 2009 Weblog Corpus:
Baklava (A type of sweet pastry found somewhere around Iranian Countries) 30.
(Parse)
(S1 (NP (FW Baklava) (PRN (-LRB- -LRB-)
(NP (NP (DT A) (NN type))
(PP (IN of)
(NP (JJ sweet) (NN pastry)))
(VP (VBN found)
(PP (ADVP (RB somewhere)) (IN around)
(NP (NNP Iranian) (NNPS Countries)))))
(-RRB- -RRB-)) (CD 30) (. .)))
In the ICWSM 2009 Weblog Corpus:
Desserts were chocolate rolls and a super sweet pastry.
(Parse)
(S1 (S (NP (NNS Desserts))
(VP (AUX were)
(NP (NP (NN chocolate) (NNS rolls)) (CC and)
(NP (DT a) (JJ super) (JJ sweet) (NN pastry))))
(. .)))
In the ICWSM 2009 Weblog Corpus:
The sweet pastry is very delish but did not look like traditional pastry – I know it was supposed to be crumbly but mine was ridiculous!
(Parse)
(S1 (S (S (NP (DT The) (JJ sweet) (NN pastry))
(VP (VP (AUX is)
(ADJP (RB very) (JJ delish)))
(CC but)
(VP (AUX did) (RB not)
(VP (VB look)
(PP (IN like)
(NP (JJ traditional) (NN pastry))))
(: -)
(S (NP (PRP I))
(VP (VBP know)
(SBAR (S (NP (PRP it))
(VP (AUX was)
(VP (VBN supposed)
(S (VP (TO to)
(VP (AUX be)
(ADJP (JJ crumbly) (CC but) (JJ mine)
(SBAR (S (VP (AUX was)
(ADJP (JJ ridiculous)))
(. !)))
In the ICWSM 2009 Weblog Corpus:
The sugared, milled mature seeds are eaten with pasta, or they are boiled with milk and used as filling or topping on various kinds of sweet pastry), Marchfeld asparagus and Wachau apricots which are cultivated.
(Parse)
(S1 (S (S (NP (DT The) (JJ sugared) (, ,) (VBN milled) (JJ mature) (NNS seeds))
(VP (AUX are)
(VP (VBN eaten)
(PP (IN with)
(NP (NN pasta)))
(, ,) (CC or)
(S (NP (PRP they))
(VP (AUX are)
(VP (VP (VBN boiled)
(PP (IN with)
(NP (NN milk))))
(CC and)
(VP (VBN used)
(PP (IN as)
(NP (NP (VBG filling) (CC or) (VBG topping))
(PP (IN on)
(NP (NP (NP (JJ various) (NNS kinds))
(PP (IN of)
(NP (JJ sweet) (NN pastry)))
(-RRB- -RRB-)) (, ,)
(NP (NNP Marchfeld) (NNS asparagus)) (CC and)
(NP (NNP Wachau) (NNS apricots))))
(SBAR (WHNP (WDT which))
(S (VP (AUX are)
(VP (VBN cultivated)))))
(. .)))
In the ICWSM 2009 Weblog Corpus:
Peel, core and quartered the apple and arrange in circular, pack them as tightly as? possible Cut butter into small pieces and scatter? them on top of apple Cook on low heat until it caramelized, if you see any gap and it will, tuck in another? apple? here and there Cool completely so it become confit (I normally leave it until the next day, it really? make a? big different in taste) The next day, or if you not patient enough, when it completely cool Roll out the sweet pastry Transfer the pastry on top of the apple and trim the excess Bake for 40–45 minutes or until dark brown on a 400 degrees oven Take out from the oven, wait for 5 minute before flip it over.
(Parse)
(S1 (S (NP (NNP Peel)) (, ,)
(VP (NN core) (CC and)
(VP (VP (VBN quartered)
(NP (DT the) (NN apple)))
(CC and)
(VP (VB arrange)
(PP (IN in)
(NP (JJ circular)))
(, ,)
(VP (VB pack)
(NP (PRP them)) (ADVP (ADVP (RB as) (RB tightly))
(SBAR (IN as) (FRAG (. ?)
(NP (NP (NP (JJ possible) (NN Cut) (NN butter))
(PP (IN into)
(NP (JJ small) (NNS pieces))))
(CC and)
(NP (NN scatter)))
(. ?)
(NP (NP (PRP them))
(PP (IN on)
(NP (NP (NN top))
(PP (IN of)
(NP (NP (NN apple) (NNP Cook))
(PP (IN on)
(NP (JJ low) (NN heat)
(SBAR (IN until)
(S (NP (PRP it))
(VP (VBN caramelized) (, ,)
(SBAR (IN if)
(S (S (NP (PRP you))
(VP (VBP see)
(NP (DT any) (NN gap))))
(CC and)
(S (NP (PRP it))
(VP (MD will) (, ,) (ADVP (RB tuck))
(PP (IN in)
(NP (DT another)))))
(. ?)
(NP (NN apple)) (. ?) (ADVP (RB here) (CC and) (RB there))
(SBAR (S (VP (VB Cool) (ADVP (RB completely))
(S (RB so)
(NP (PRP it))
(VP (VP (VB become)
(NP (NP (NN confit)) (PRN (-LRB- -LRB-)
(S (S (NP (PRP I)) (ADVP (RB normally))
(VP (VB leave)
(NP (PRP it))
(PP (IN until)
(NP (DT the) (JJ next) (NN day)))))
(, ,)
(NP (PRP it)) (ADVP (RB really) (. ?))
(VP (VB make)
(NP (DT a))))
(. ?)
(ADJP (JJ big)
(PP (JJ different) (IN in)
(NP (NN taste))))
(-RRB- -RRB-)))
(NP (DT The) (JJ next) (NN day)))
(, ,) (CC or)
(SBAR (IN if)
(S (NP (PRP you))
(ADJP (RB not) (JJ patient))
(S (RB enough) (, ,)
(SBAR (WHADVP (WRB when))
(S (NP (PRP it)) (ADVP (RB completely))
(VP (VP (VB cool)
(NP (NNP Roll))
(SBAR (IN out)
(S (NP (DT the) (JJ sweet) (NN pastry))
(VP (VP (VB Transfer)
(NP (DT the) (NN pastry))
(PP (IN on)
(NP (NP (NN top))
(PP (IN of)
(NP (DT the) (NN apple)))
(CC and)
(VP (VBP trim)
(NP (DT the) (JJ excess) (NN Bake))
(PP (IN for)
(NP (CD 40))))
(: -)
(NP (CD 45) (NNS minutes)))
(CC or)
(VP (PP (IN until)
(NP (JJ dark)
(ADJP (JJ brown)
(PP (IN on)
(NP (DT a) (CD 400) (NNS degrees))))
(NNS oven)))
(VB Take) (PRT (RP out))
(PP (IN from)
(NP (DT the) (NN oven))))
(, ,)
(VP (VB wait)
(PP (IN for)
(NP (CD 5) (NN minute)))
(SBAR (IN before)
(S (VP (VB flip)
(NP (PRP it)) (ADVP (RB over)))
(. .)))
In the ICWSM 2009 Weblog Corpus:
Commercial premade sweet pastry Frangipane Cream 150g unsalted butter 50g plain flour 150g caster sugar 3 medium eggs 150g ground almonds 1 / 2 tsp vanilla essence Figs 2 pears, peeled, decored and halved Glaze 2 tbsp apricot or seedless raspberry jam Method Mix the butter and sugar together in a mixing bowl until they are creamy and light.
(Parse)
(S1 (S (NP (NP (JJ Commercial) (JJ premade) (JJ sweet) (NN pastry) (NNP Frangipane) (NNP Cream))
(VP (VBG 150g)
(NP (NP (JJ unsalted) (NN butter))
(VP (VBG 50g)
(NP (JJ plain) (NN flour) (NN 150g) (NN caster) (NN sugar))
(NP (NP (CD 3) (JJ medium) (NNS eggs))
(VP (VBG 150g)
(NP (NN ground) (NNS almonds))
(S (NP (CD 1) (NNP /) (CD 2) (JJ tsp) (NN vanilla) (NN essence) (NNS Figs))
(VP (NP (CD 2) (NNS pears)) (, ,) (VBN peeled) (, ,) (VBN decored) (CC and) (VBN halved)))
(VP (VB Glaze)
(NP (NP (QP (CD 2) (CD tbsp)) (NN apricot)) (CC or)
(NP (JJ seedless) (JJ raspberry) (NN jam) (NN Method) (NN Mix)))
(NP (NP (DT the) (NN butter) (CC and) (NN sugar))
(PP (ADVP (RB together)) (IN in)
(NP (DT a) (VBG mixing) (NN bowl))))
(SBAR (IN until)
(S (NP (PRP they))
(VP (AUX are)
(ADJP (JJ creamy) (CC and) (JJ light)))
(. .)))
In Wikipedia:
There is also a sweet and flakey filled pastry with Polish origins called the Kolachky.
(Parse)
(S1 (S (NP (EX There))
(VP (AUX is) (ADVP (RB also))
(NP (NP (DT a)
(ADJP (JJ sweet) (CC and) (JJ flakey)) (VBN filled) (NN pastry))
(PP (IN with)
(NP (NP (NNP Polish) (NNS origins))
(VP (VBN called)
(S (NP (DT the) (NNP Kolachky)))))
(. .)))
And 87 more sentences.