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Short crust pastry: It is the simplest and most common pastry, made with flour, fat salt and water. The process of making this pastry involves mixing of fat and flour, followed by adding water and rolling out the pastry. Mixing of flour with fat by rubbing with fingers inhibits gluten formation and results in soft tender pastry. A related type is the sweetened sweet crust pastry.
Flaky or rough puff pastry: Flaky pastry is a simple pastry that expands when cooked due to the number of layers. It bakes into a crisp, buttery pastry. The "puff" is obtained by beginning the baking process with a high temperature and lowering the temperature to finish.
Puff pastry: Puff pastry has many layers that cause it to expand or “puff” when baked. Pastries are made using flour, butter, salt, and water. Pastry rises up due to the combination and reaction of the four ingredients and also from the air that gets between the layers. Puff pastries come out of the oven light, flaky, and tender.
Choux pastry: Choux pastry is a very light pastry that is often filled with cream. The pastry is filled with various flavors of cream and is often topped with chocolate. Choux pastries can also be filled with ingredients such as cheese, tuna, or chicken to be used as appetizers.
Phyllo (filo) pastry: Phyllo pastries are usually paper-thin and greatly stretched. They involve several stretched out layers and are wrapped around a filling and brushed with butter. These pastries are very delicate and can break easily.
Short pastry (flan pastry): Short means friable, easily broken. It is prepared by rich dough containing large amounts of fat. This pastry is used for biscuits, tarts, some pies and bottom and sides of the fruits flan and cheese cakes.
Strudel pastry: The dough used to prepare strudel pastry can be of puff pastry type or can be made from water, seasoning, eggs, shortening or oil and high proteins flour. Optional ingredients include sugar and lemon juice.
Yeast leavened pastry
Danish pastry: It is a rich pastry that combines the principles of puff pastry and fermented sweetened dough. The dough contains high proteins flour (11.5-12%) that is often combined up to 30% pastry flour for easier handling during combination. Other ingredients include butter or margarine, yeast, sugar, shortening, milk solids, eggs (optional), salt and flavorings. It can be of two types:
- European style:-it is made from lean sweet dough and has a short shelf life
- American style:-it is more common, made from richer dough with a longer shelf life.
It can be shaped into a wide. Variety of pastries including sticks, ring filled pocket and rolls or large danish pastry like coffee cakes.
Crossants: It is a popular, sweetened, yeast leavened product that is delicate and flaky. It has a medium grain texture and shape of crescent. Dough composition and preparation techniques are as simple to those of Danish pastry.
Toaster pastry: These are convenience pastry products that are popular in some countries like USA. These breakfast or snacks pastries are made from filled dough formed into a size and shape that can fit into a toaster. This pastry dough is prepared from soft wheat flour, sugar, shortenings, chemical leavening agent, salt, flavorings’ and colors .it is baked just enough to set the dough and reduce the moisture content, thus extending the product shelf life.
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