Pastry
Dough made mainly from flour and fat, and the baked goods made from it, from flaky pie crust and puff pastry to choux and croissants.
- Cakes, cookies, pastries and baked goods
Pastries are grouped by how the fat is used. Shortcrust rubs fat into flour for a tender, crumbly shell; laminated pastries such as puff pastry, croissants and Danish fold butter into many layers; choux is cooked on the stove and puffed by steam; phyllo is stretched paper-thin.
Keeping fat cold is the common rule for most pastry, because firm fat makes distinct layers and flakes in the oven.
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Tools for this
Fox Run 16 x 20-Inch Marble Pastry BoardStays cool for laminated dough and tabling chocolate.See it on Amazon
J.K. Adams French Tapered Rolling PinA long tapered pin that rolls pastry thin and even.See it on Amazon
HOTEC Silicone Pastry Brushes (2)An even egg wash for a glossy, golden finish.See it on Amazon
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Related entries
Sources
Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.
- 6.4.1: Types of Pastry and Storage, Kansas State University, FNDH 313 Science of Food (LibreTexts; content by T. Rink and W. R. Thibodeaux, Nicholls State University)
- Project: Cream Puff Science, Purdue University Extension (Indiana 4-H)
- Pastry (Q477248), Wikidata