Possible Clues:

• Short length needed, by the way, for pastry
• Fruit-filled Austrian pastry
• Patron, perhaps lacking manners, left pastry
• Baked dish duke introduced into parts of Ulster
• Pastry one very good, coarse and large
• Fruit-filled pastry from Austria
• Rolled pastry, extremely short, ruled revolting
• Pastry with extremely sweet, coarse caramel base
• Pastry with a German name
• Layered sweet pastry, often filled with apple