pastry

Pastry is a diverse category of baked goods made from a stiff dough of flour, fat (butter, lard, or shortening), and liquid, often characterized by a rich, flaky, or crumbly texture. It is used for both sweet (confections, tarts) and savory (pies, quiches) dishes, frequently leavened by steam or, in the case of Danish pastry, yeast.
Key characteristics and types include:
Texture: Ranging from delicate and light to crunchy and crisp, largely determined by the fat-to-flour ratio and technique.
Common Types:
Shortcrust: A sturdy, crumbly dough often used for pie shells, quiches, and tarts.
Puff Pastry: Created by folding fat into the dough multiple times, resulting in many light, flaky layers.
Filo (Phyllo): Paper-thin sheets of dough used for delicate, crisp pastries.
Choux: A light, airy pastry dough used for cream puffs and éclairs.
Danish/Croissant: Laminated, yeasted doughs that are rich and buttery.
Uses: Primarily used as a base or casing for fillings, including fruit, custard, meat, and cheese.
Origin: Often linked to Mediterranean traditions, with techniques evolving significantly in France.
Pastry | Definition, Ingredients, & Uses - Britannica
24 Dec 2025 — pastry, stiff dough made from flour, salt, a relatively high proportion of fat, and a small proportion of liquid. It may also contain sugar or flavourings.