The phrase "a light pastry" is correct and usable in written English.
It can be used to describe a type of pastry that is airy, delicate, and not heavy, often in the context of food writing or menus.
Example: "For dessert, we served a light pastry filled with fresh fruit and cream."
Alternatives: "a delicate pastry" or "an airy pastry".
I don't think it's out of the question that we might go for frozen custard or a light pastry after dinner, but I would play that by ear.
Bourekas films Named after a light pastry delicacy, the Bourekas films of the Seventies are the most popular movies made in Israel.
There was also a soothing soup of cepes and a savory rethinking of tarte Tatin -- a light pastry crust with thinly sliced scallops molded over chopped cepes.
When wheat flour is mixed with water, gluten strands develop and strengthen, giving structure to a batter or dough — a characteristic desirable in a crusty loaf of bread, but less so in a light pastry or crust.
In the meantime, it's worth ordering rasmalai (sweet cottage cheese dumplings flavored with cardamom and rosewater) and ghujjia, a light pastry stuffed with semolina, raisins, coconut and cashews and served with lemon sauce.
Appetizers include eggplant salad with peppers, onion, parsley, fresh dill and lemon juice; and sigara borek, a light pastry dough stuffed with a blend of feta cheese and fresh herbs.
A lighter pastry would have brought otherwise excellent apple strudel up to par.
A volunteer came across a recipe for "portugall farts"; Durkin noted that the O.E.D. already contains the phrases "Fartes of Portingale" and "ferte of Portugall," defined as "a ball of light pastry," but "to have 'portugall farts' as well is good," he said.
Anyone looking for a social icebreaker can order a basket of gougères, light pastry puffs mingled with just enough Gruyère to make them worth fighting over.
Curry puffs, the Thai version of an empanada, are made with flaky, light pastry and a refreshing mix of ground chicken, potatoes, onions and curry powder.
Vol au vent combined a light, flaky pastry shell with a creamy leek filling and sweet lobster meat all accompanied by a Champagne truffle sauce — a delicious mixture of flavors and textures.
