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Pastries are small buns made using a stiff dough enriched with fat. Some dishes, such as pies, are made of a pastry casing that covers or completely contains a filling of various sweet or savory ingredients.
The six basic types of pastry dough (a food that combines
Pastry
entry at Encyclopædia Britannica
Pastry Dough – Types at Crafty Baking
{{DEFAULTSORT:Pastries, List Of * Dessert-related lists Lists of foods by type
Pastries are small buns made using a stiff dough enriched with fat. Some dishes, such as pies, are made of a pastry casing that covers or completely contains a filling of various sweet or savory ingredients.
The six basic types of pastry dough (a food that combines flour
Flour is a powder made by Mill (grinding), grinding raw grains, List of root vegetables, roots, beans, Nut (fruit), nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredie ...
and fat
In nutrition science, nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such chemical compound, compounds, most commonly those that occur in living beings or in food.
The term often refers specif ...
) are shortcrust pastry
Shortcrust is a type of pastry often used for the base of a tart, quiche, pie, or (in the British English sense) flan. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. ...
, filo pastry, choux pastry
Choux pastry, or (), is a delicate pastry dough used in many pastries. The essential ingredients are butter, water, flour and eggs.
Instead of a raising agent, choux pastry employs its high moisture content to create steam, as the water in ...
, flaky pastry, puff pastry
Puff pastry, also known as , is a light, flaky pastry, its base dough () composed of wheat flour and water. Butter or other solid fat () is then layered into the dough. The dough is repeatedly rolled and folded, rested, re-rolled and folded, encas ...
and suet pastry. Doughs are either nonlaminated, when fat is cut or rubbed into the flour, or else laminated, when fat is repeatedly folded into the dough using a technique called lamination. An example of a nonlaminated pastry would be a pie or tart crust, and brioche
Brioche (, also , , ) is a bread of French origin whose high egg and butter content gives it a rich and tender crumb. Chef Joël Robuchon described it as "light and slightly puffy, more or less fine, according to the proportion of butter and e ...
. An example of a laminated pastry would be a croissant
A croissant (, ) is a French cuisine, French pastry in a crescent shape made from a laminated yeast dough similar to puff pastry.
It is a buttery, flaky, ''viennoiserie'' pastry inspired by the shape of the Austrian cuisine, Austrian ''Kifli, ...
, danish, or puff pastry
Puff pastry, also known as , is a light, flaky pastry, its base dough () composed of wheat flour and water. Butter or other solid fat () is then layered into the dough. The dough is repeatedly rolled and folded, rested, re-rolled and folded, encas ...
. Many pastries are prepared using shortening
Shortening is any fat that is a solid at room temperature and is used to make crumbly pastry and other food products.
The idea of shortening dates back to at least the 18th century, well before the invention of modern, shelf-stable vegetable ...
, a fat
In nutrition science, nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such chemical compound, compounds, most commonly those that occur in living beings or in food.
The term often refers specif ...
food product that is solid at room temperature, the composition of which lends to creating crumbly, shortcrust-style pastries and pastry crusts.
Pastries were first created by the ancient Egyptians. The classical period of ancient Greece and Rome had pastries made with almonds, flour, honey, and seeds. The introduction of sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose
Glucose is a sugar with the Chemical formula#Molecular formula, molecul ...
into European cookery resulted in a large variety of new pastry recipes in France, Italy, Spain, and Switzerland. The greatest innovator was Marie-Antoine Carême who perfected puff pastry
Puff pastry, also known as , is a light, flaky pastry, its base dough () composed of wheat flour and water. Butter or other solid fat () is then layered into the dough. The dough is repeatedly rolled and folded, rested, re-rolled and folded, encas ...
and developed elaborate designs of '' pâtisserie''.
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Pastries
Unsorted
* Apfelküchle * Carolina * Chebakia * Coventry Godcakes * Ghunzakhi * Gukhwappang * Leningradsky cake * Osmanthus cake * ShorgoghalSee also
* Chinese bakery products *Cuisine
A cuisine is a style of cooking characterized by distinctive ingredients, List of cooking techniques, techniques and Dish (food), dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, ...
* Global cuisine
* List of baked goods
* List of bread rolls
* List of breads
* List of buns
* List of cakes
A list is a set of discrete items of information collected and set forth in some format for utility, entertainment, or other purposes. A list may be memorialized in any number of ways, including existing only in the mind of the list-maker, but ...
* List of choux pastry dishes
This is a list of choux pastry dishes. Choux pastry, or ''pâte à choux,'' is a light pastry dough that contains only butter, water, flour and eggs. The high moisture content of the dough causes it to produce steam when cooked, which puffs the p ...
* List of desserts
A dessert is typically the sweet Course (food), course that, after the entrée and main course, concludes a meal in the culture of many countries, particularly western world, Western culture. The course usually consists of sweet foods, but may ...
* List of doughnut varieties
Doughnuts are a type of List of fried dough foods, fried dough food. The following is a list of doughnut and fried dough pastry varieties.
Variations and specialties by region
The terms below constitute either names for different doughnut type ...
* List of hors d'oeuvre
* List of pies, tarts and flans
This is a list of pies, tarts and flans. A pie is a baked or fried dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweetness, sweet or Umami, savory ingredients. A tart is a baked dish con ...
* Lists of prepared foods
* List of sweet breads
Here is a list of sweet breads. Sweet bread, also referred to as pan dulce, buns, or coffee bread, is a bread or cake that is typically sweet in flavor. Some sweet breads, such as Portuguese pão doce, may be prepared with potato flour, which im ...
References
External links
Pastry
entry at Encyclopædia Britannica
Pastry Dough – Types at Crafty Baking
{{DEFAULTSORT:Pastries, List Of * Dessert-related lists Lists of foods by type