Pastry

Pastry is a dough of flour, water and shortening (solid fats, including butter) that may be savoury or sweetened. The word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs.

Wheat flour is one of the most important ingredients in Oceanic, European, South American, North American, Middle Eastern, North Indian and North African cultures, and is the defining ingredient in their styles of breads and pastries.

The word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs.

In addition to bread, baking is used to prepare cakes, pastries, pies, tarts, quiches, cookies, scones, crackers, pretzels, and more.

Common pastry dishes include pies, tarts, quiches, croissants, and pasties.

A pie is a baked dish which is usually made of a pastry dough casing that completely contains a filling of various sweet or savoury ingredients.

Common pastry dishes include pies, tarts, quiches, croissants, and pasties. Small tarts and other sweet baked products are called pastries.

A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry.

Common pastry dishes include pies, tarts, quiches, croissants, and pasties.

A pasty ( or, Pasti) is a baked pastry, a traditional variety of which is particularly associated with Cornwall, United Kingdom.

Sweetened pastries are often described as bakers' confectionery.

Major categories include cakes, sweet pastries, doughnuts, scones, and cookies.

When making a shortcrust pastry, care must be taken to blend the fat and flour thoroughly before adding any liquid.

Shortcrust pastry is a type of pastry often used for the base of a tart, quiche or pie.

The French word pâtisserie is also used in English (with or without the accent) for the same foods.

A pâtisserie is a type of French or Belgian bakery that specializes in pastries and sweets, as well as a term for these types of food; in English it is used without the accent unless used in a non-native accent based on that of the French language.

In other types of pastry such as Danish pastry and croissants, the characteristic flaky texture is achieved by repeatedly rolling out a dough similar to that for yeast bread, spreading it with butter, and folding it to produce many thin layers.

A Danish pastry, sometimes shortened to just Danish (especially in American English), is a multilayered, laminated sweet pastry in the viennoiserie tradition.

Pastry can also refer to the pastry dough, from which such baked products are made.

The process of making and shaping dough is a precursor to making a wide variety of foodstuffs, particularly breads and bread-based items, but also including biscuits, cakes, cookies, dumplings, flatbreads, noodles, pasta, pastry, pizza, piecrusts, and similar items.

Puff pastry, also known as pâte feuilletée, is a flaky light pastry made from a laminated dough composed of dough (détrempe) and butter or other solid fat (beurrage).

Choux pastry, or pâte à choux, is a light pastry dough used in many pastries.

Flaky pastry, also known as blitz pastry or rough puff, is a light and flaky unleavened pastry that is similar to, but distinct from, puff pastry.

An éclair is an oblong pastry made with choux dough filled with a cream and topped with chocolate icing.

Filo or phyllo (φύλλο "leaf" or "sheet") is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines.

Hot water crust is a type of pastry used for savoury pies, such as pork pies, game pies and, more rarely, steak and kidney pies.

This ensures that the flour granules are adequately coated with fat and less likely to develop gluten.

Further refining of the gluten leads to chewier doughs such as those found in pizza and bagels, while less refining yields tender baked goods such as pastry products.

A strudel is a type of layered pastry with a filling that is usually sweet.

A pastry blender is a cooking utensil used to mix a hard (solid) fat into flour in order to make pastries.

Common pastry dishes include pies, tarts, quiches, croissants, and pasties. In other types of pastry such as Danish pastry and croissants, the characteristic flaky texture is achieved by repeatedly rolling out a dough similar to that for yeast bread, spreading it with butter, and folding it to produce many thin layers.

A croissant is a buttery, flaky, viennoiserie pastry of Austrian origin, named for its historical crescent shape.

Brioche (, also,, ) is a bread of French origin that is similar to a highly enriched pastry, and whose high egg and butter content (400 grams for each kilogram of flour) give it a rich and tender crumb.

Lard or suet work well because they have a coarse, crystalline structure that is very effective.

Its high smoke point makes it ideal for deep frying and pastry production.

Pastry is a dough of flour, water and shortening (solid fats, including butter) that may be savoury or sweetened. The word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs.

Pastries like pie dough incorporate pieces of solid fat into the dough, which become flat layers of fat when the dough is rolled out.

Chinese pastry is made from rice, or different types of flour, with fruit, sweet bean paste or sesame-based fillings.

Chinese bakery products ( or ) consist of pastries, cakes, snacks, and desserts of largely Chinese origin, though some are derived from Western baked goods.

Viennoiseries (, "things of Vienna") are baked goods made from a yeast-leavened dough in a manner similar to bread, or from puff pastry, but with added ingredients (particularly eggs, butter, milk, cream and sugar) giving them a richer, sweeter character, approaching that of pastry.