PA S TR Y

PASTRY...
“ A mixture of flour, fat, possibly
egg and sugar, the fat usually
dispersed as small solid globules
coated with flour and the whole
brought together with liquid
prior to shaping and baking.”
 Phyl
lo
Puff (filo) Sho
pastr rt
y crus
t
TYPES
OF
PASTR
Choux Y Sweet/ su
gar
pastr crust .
y
 Short Crust &
Sugar/Sweet
Crust
Common pastry
made.

It isma d ewit h t he ing red ient s of

f lour, fat, salt, and water.

Rubbing
method
 PI
E
A pie is a baked dish which
is usually made of a
pastry dough shell that
covers or completely
contains a filling of
various sweet or savoury
ingredients.
 TA R
T

A tart is a pastry dish,

usually sweet, that is a
type of pie with an open
top not covered with
pastry.
 Puff
Pastry
HAS MANY LAYERS THAT CAUSES IT TO EXPAND OR “PUFF” WHEN

BEING BAKED.

PASTRIES ARE MADE USING FLOUR, BUTTER, SALT, AND WATER. IT

RISES UP DUE TO THE COMBINATION AND REACTION OF THE

FOUR INGREDIENTS AND ALSO FROM THE GOOD AMOUNT OF AIR

THAT GETS BETWEEN THE LAYERS.

PUFF PASTRIES COME OUT OF THE OVEN LIGHT, FLAKY, AND

TENDER.
PUFF PASTRY ROLLING
TECHNIQUE
 PUFF PASTRY
VS DANISH
PASTRY

YEAST YEAST

PASTRY
DANISH
CONTAIN NO YEAST CONTAIN YEAST

SUGAR & BUTTER SUGAR & BUTTER

NOT CONTAIN SUGAR CONTAIN SUGAR
PASTRY

USE BUTTER USE MORE

PUFF

BUTTER
TEXTURE TEXTURE
FLAKY, LIGHT, CRISPY FLAKY, LIGHT, FLUFFIER
BUTTERY MORE BUTTERY
 Choux
Pastry
Filled with cream and often

topped with chocolate.

Filled wit h t hing s l ike

c heese, tuna, or chicken

to be used

as appetizers.
 Phyll
o
Usually paper-thin and greatly

stretched. They involve several

st ret c hed out la yers a nd a re

wra p p ed around a filling and

brushed with

butter.