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Types of Pastry Dough

Choux Pastry
Choux Pastry

Choux (pronounced "shoo") is a type of rich pastry dough used for making items such as éclairs, cream puffs (profiteroles), gougères and beignets, among others. It is characterized by a crispy outer shell with a light, airy interior.

Filo Pastry
Filo Pastry

Phyllo dough and puff pastry are both wonders of the frozen food world that help us create amazing pastries, tarts, and other baked goods at the drop of a hat

source: thekitchn.com
Flaky Pastry
Flaky Pastry

This is somewhere between a rich traditional pie dough and puff pastry, and the traditional pastry for Eccles cake or Ecclefechan tart. It's somewhat easier to make than puff pastry, but it does require the requisite "turns" that a true puff pastry is made with.

image: dishmaps.com
Hot Water Crust Pastry
Hot Water Crust Pastry

Form dough into 2 pieces, one slightly larger than the other, and flatten into disks. Chill disks, wrapped in plastic wrap, until firm, about 1 hour. Dough may be made 1 day ahead and chilled or 2 weeks ahead and frozen, wrapped well.

Puff Pastry
Puff Pastry

Puff pastry, called pâte feuilletée in French, is a type of laminated dough, which means chilled fat, usually butter, has been folded multiple times into the dough to create many alternating layers of butter and dough.

source: thekitchn.com
Rough Puff Pastry
Rough Puff Pastry

A quick and easy rough puff pastry recipe for deliciously crispy, flaky, buttery puff pastry that you can make from scratch in 30 minutes.

Shortcrust Pastry
Shortcrust Pastry

(Using a food processor fitted with the dough blade makes the"cutting" process a little easier and faster). Mix in enough cold water to hold mixture together. Form into a ball.

Suet Crust Pastry
Suet Crust Pastry

Suet Crust Pastry is a pastry that has suet in it for the fat, instead of lard, butter or shortening. It is used for steamed puddings, whether savoury or sweet. The suet needs to be minced or shredded finely, or you'll get somewhat lumpy pastry.

source: cooksinfo.com

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