Pastries

What is a pastry?
Pastries are an assortments of rich flour mixtures consisting of
a high proportion of fat to flour with relatively small amount
of liquid & enriched with different kinds of fillings

When properly mixed, the pastry forms flaky layers as it

bakes.
Key Ingredients in Pies and Pastries
and their Functions
 Flour
• Key ingredient to make crust flakey
• Provides structure
• Gluten (protein) is an enemy to make a tender crust- it
will make crust tough
– Helpful in breads, so don’t use bread flour
• Use a low-gluten flour
– Pastry flour =tender crust, but is difficult to roll out
– All-purpose flour=compromise between hard and soft wheat-
generally works well.
 FAT
• Makes pastry tender because it inhibits the development of
gluten in the flour by forming a waterproof coating around
flour

• 2 best fats used are: shortening and lard:

• tender/flaky crust

• Oil: crumbly/mealy crust

Too much fat: crumbly

Too little fat: tough
 Why do need to use solid fats?
• When you roll out pastry dough, you are created interleaving
layers of fat and the flour/water mix. When you cook it, the fat
melts, leaving pockets in the dough, causing it to form flaky
layers. This results in a crisp, light pastry.
• For this to happen, the fat must remain as solid as possible
until cooking. If the fat melts and blends with the flour and
water before cooking, you will have a dense, cardboard-like
pastry. Also, warm pastry dough tends to become sticky and
hard to work with.
• SALT - only one purpose-to add flavor
– If a salted fat is used, the amount of salt in the recipe should be
decreased.
• LIQUID - water is the most common liquid used in pastry
– hydrate or moisten the flour so that sufficient gluten can be
developed to form a cohesive dough
• too much: TOUGH
• too little: crumbly
• What is the function of cold water when making
pastry?
 The function of the water is to hydrate the flour so that
it becomes soft and maliable and can be shaped and rolled.
It should be cold so that the fat in the dough doesn't begin
to melt until the pastry is baked. As it bakes, the fat melts
and creates the layers in the pastry. If it melts before
baking it blends with the dough and won't form flaky
layers.
Kinds of Pastries
 Pies
Could be a single or double crust filled with variations of fillings
ranging from fruits – strawberries, blueberries, apples, bananas,
pineapple, mango, peaches, buko (young coconut); to meat –
ground pork, shredded beef, strips of chicken, ham, & bacon; to
custard & cheese; to vegetables, mushrooms, bell pepper, potatoes,
carrots, cabbage, sweet peas, celery, and other ingredients like
raisins, nuts, and spices like cinnamon, nutmeg and others.
 Tarts
Are bite-sized pastry shells filled with variety of fillings like
yemma (custard topped w/ nutty caramel and meringue), which
come in boat or round shapes with fluted edges. They are also
called small pies.
 Turnovers
Layered and flaky crust folded into empanada shape and filled with
a variety of fillings like fruits, jams, chicken, pork, beef, tuna with
cream and vegetables. Crust of turnovers is similar to the recipe of
croissant for a tender and flaky crust.
 Puffs and Popovers
Are hollowed shells made of choux pastry that are crisp and brown
on the outside, with shiny thin crust but moist and soggy inside;
usually have sweet, creamy custard filling inside the shell. Basic
ingredients and usually proportion for the shells are 1 cup flour, 1
cup water, 4 eggs, ½ cup butter, and ¼ teaspoon salt.
 Local Filipino Pastries

Include regional delicacies like otap, barquillos, rosquillos,

turrones de kasoy, turrones de mani, roscas, and all-time favorites
like hopia and empanadas or empanaditas.
Classification of Pastry
Crust
 Single crust

 Has one crust only

 Crust and filling can be cooked together
 Can be pie-baked before adding the filling
 Double crust

 Has top and bottom crust

 Usually filled with cooked filling
Decorative edges
Fork Fluted
 Decorative edges

Rope Braided
 Decorative edges
Lattice topping Cut out
 Baking Tips!
For a well-browned crust, select heat resistant pans, with a dull
finish.
To prevent excessive browning of pastry, cover edge with foil.
Remove foil the last 15 mins of baking time.
Do not prick the bottom of a one-crust pie baked with a filling
such as custard of pumpkin.

Cut slits in the top of a fruit piecrust to allow steam to escape.