Main Types of Pastry
- Shortcrust pastry
- Shortcrust, or short, pastry is the simplest and most common pastry. It is made with flour, fat, butter, salt, and water.This is used mainly in tarts. It is also the pastry that is used most often in making a quiche. The process of making pastry includes mixing of the fat and flour, adding water, and rolling out the paste. The fat is mixed with the flour first, generally by rubbing with fingers or a pastry blender, which inhibits gluten formation and results in a soft, tender pastry. A related type is the sweetened sweetcrust pastry.
- Flaky pastry
- Flaky pastry is a simple pastry that expands when cooked due to the number of layers. It bakes into a crisp, buttery pastry. The "puff" is obtained by beginning the baking process with a high temperature and lowering the temperature to finish.
- Puff pastry
- Puff pastry has many layers that cause it to expand or “puff” when baked. Pastries are made using flour, butter, salt, and water. Pastry rises up due to the combination and reaction of the four ingredients and also from the air that gets between the layers. Puff pastries come out of the oven light, flaky, and tender.
- Choux pastry
- Choux pastry is a very light pastry that is often filled with cream. The pastry is filled with various flavors of cream and is often topped with chocolate. Choux pastries can also be filled with ingredients such as cheese, tuna, or chicken to be used as appetizers.
- Phyllo (filo)
- Phyllo is a paper-thin pastry dough, used in many layers. The phyllo is generally wrapped around a filling and brushed with butter before baking. These pastries are very delicate and flaky.
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