Pastel

The name changes meaning across languages: it can mean a cake, a sweet pastry or a filled pastry, including savoury versions. Check the ingredients or ask what filling it has before assuming it is sweet.

Keep a plain or frosted cake-style pastel covered at room temperature for a couple of days; refrigerate it if it contains fresh cream, custard or another perishable filling. Let chilled portions sit out briefly before serving for a softer texture.

Cake-style pastel usually freezes well when wrapped tightly in portions; thaw it still wrapped at room temperature so condensation forms on the wrapping rather than the cake. Cream- or custard-filled pastries are best eaten fresh, as freezing can make the filling watery.

Serve a sweet cake-style pastel with coffee or tea, or add fresh fruit to balance its richness. If it is a filled pastry, match the accompaniment to the filling rather than assuming it is a dessert.

A plain, sturdy cake-style pastel can be layered in a trifle, but a frosted or cream-filled one may become overly sweet or soft. Cut it into pieces and add the custard and fruit gradually.

A dry surface, stale smell or mould means it should be discarded; do not taste it to check. For a cream-filled pastel, follow its storage instructions and discard it if it has been left warm for too long.