Pastry

Pastry is a category of baked goods made from dough that is rich in fat — typically butter, shortening, or lard — giving it a tender, flaky, or crumbly texture. Pastry serves as both a finished product and a structural base for pies, tarts, quiches, eclairs, croissants, turnovers, and countless other sweet and savory creations. It is one of the foundational skills in both home baking and professional pâtisserie.

The main types of pastry dough include shortcrust (pâte brisée), puff pastry (pâte feuilletée), choux pastry, filo dough, and hot water crust. Each type uses different ratios of fat, flour, water, and sometimes eggs, and requires specific techniques — from minimal handling for shortcrust to precise lamination for puff pastry. The key to excellent pastry is keeping ingredients cold, working the dough as little as possible, and baking at the right temperature to achieve the desired golden color and texture.

Discover more about pastry — from dough types and baking techniques to classic recipes and creative applications — in the articles below.