PASTRY

Pastry is essentially a type of bread and

so many different types exist that there is no
one way to classify them. Their chief
differences have to do with their fat, the type
used, its proportion, and how it is introduced
into the flour.
 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
flavorings. Most pastry is
leavened only by the action of
steam, but Danish pastry is
raised with yeast.
Two Main Distinct Categories:
L A M I N AT E D
- refers to the process of folding
butter into dough multiple times
to create very thin alternating
layers of butter and dough..
EXAMPLE:
o Puff pastry
o Flaky pastry
N O N - L A M I N AT E D
- Non-laminated pastry is dough
that has been mixed and not
folded. It can be leavened or
unleavened.
EXAMPLE:
o Shortcrust pastry
o Choux pastry
o Phyllo/Filo
TYPES OF

PAST RY
Shortcrust
Pastry
 Shortcrust, or short, pastry is the simplest and most
common pastry. It is made with flour, fat, butter, salt, and water.
This is used mainly in tarts. It is also the pastry that is used most
often in making a quiche. The process of making pastry includes
mixing of the fat and flour, adding water, and rolling out the
paste. The fat is mixed with the flour first, generally by rubbing
with fingers or a pastry blender, which inhibits gluten formation
and results in a soft, tender pastry. A related type is the sweetened
sweetcrust pastry.
Main
INGREDI
ENTS
FLOUR BUTTER OR LARD SALT WATER
PROCEDURE
• Sift the flour and salt into a large bowl or a food processor.

• Cut the butter into cubes and add to the flour. Rub in with your fingertips or pulse
until the mixture resembles fine breadcrumbs.

• Add some water and stir or pulse until the dough comes together. Do not overwork
the dough or it will become tough.

• Wrap the dough in cling film and chill in the fridge for at least 15 minutes before
using.
Products
made:
•Tarts •Barquettes •Pie
Flaky
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.
Main
INGREDI
ENTS
FLOUR BUTTER OR LARD SALT WATER (cold)
 PROCEDURE
• Mix the flour and salt in a bowl, then rub some of the fat (butter or lard) with your fingers or a knife until it
resembles breadcrumbs.

• Add water and lemon juice to form a soft dough, then roll it out on a floured surface into a rectangle.

• Dot some more fat over two- thirds of the dough, then fold it like a letter. Repeat this process two more
times, chilling the dough in between.

• Roll out the dough to he desired thickness and shape, then cut out pieces for your pastry. You can use a fork
to prick holes in he dough to prevent it from rising too much.

• Baked in a preheated oven until golden and flaky.

 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.
Main
INGREDI
ENTS
BUTTER FLOUR WATER
 PROCEDURE
• Mix flour, salt and water in a food processor to form a dough.

• Roll out the dough into a circle and place a disc of butter in the center.

• Fold the dough over the butter and seal the edges.

• Roll out the dough into a rectangle and fold it into thirds like a letter.

• Repeat the rolling and folding process four more times, chilling the dough in between.

• Cut and shape the pastry as desired and bake in a hot oven until golden and puffy.
Products
made:
• Sausage Rolls
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.
Main
INGREDI
ENTS
BUTTER FLOUR SALT

EGGS MILK or WATER

 PROCEDURE
• Combine water, butter, salt, and sugar in a saucepan and bring to a boil.

• Remove from heat and add flour all at once, stirring vigorously until a smooth dough forms.

• Return to low heat and cook, stirring constantly, until the dough pulls away from the sides of the pan and
leaves a thin film on the bottom.

• Transfer the dough to a bowl and let it cool slightly.

• Add eggs one at a time, beating well after each addition, until the dough is smooth and glossy.

• Pipe or spoon the dough onto a baking sheet and bake in a preheated oven until golden and puffed.
Products
made:
• Beignets • Churros
Phyllo
(filo)
 Phyllo is a paper-thin pastry dough,
used in many layers. The phyllo is
generally wrapped around a filling and
brushed with butter before baking. These
pastries are very delicate and flaky.
Main
INGREDI
ENTS
FLOUR SALT WATER (warm) OLIVE OIL
PROCEDURE
• Pour your ingredients in a stand mixer

• Knead it till the dough ball is smooth, taught and elastic

• Let it rest for as long as you can and a minimum of 60 minutes

• Roll it out as thin as you can

• Sprinkle it with plenty of olive oil when laying out your pie
Products
made:
• Baklava • Börek
Thank You