Psathy

Psathy is a colloquial term primarily used in French-speaking regions to refer to a specific type of small, brittle, and often delicate pastry. These pastries are typically characterized by their lightness and crisp texture, which can easily break or crumble when handled. The term is not tied to a single, universally defined recipe but rather encompasses a variety of small baked goods that share these textural qualities.

The ingredients used in psathy can vary widely. Common bases often include flour, sugar, and butter, sometimes incorporating eggs or other binding agents. They might be flavored with vanilla, citrus zest, or spices. The preparation method usually involves baking until the mixture is dry and crisp, resulting in the signature brittle nature.

Psathy can be served as a standalone treat, often enjoyed with coffee or tea, or used as an accompaniment to desserts. Their delicate structure makes them ideal for light snacking. While the term is informal, it effectively communicates a desired textural outcome in baking, highlighting a preference for airy, easily breakable confections over denser, chewier pastries. The exact definition can be subjective and depend on regional culinary traditions.