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Pastry

 
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Pastry is the name given to various kinds of baked goods
Baking

Baking is the technique of prolonged cooking of food by dry heat acting by Heat convection, and not by Thermal radiation, normally in an oven, but also in hot ashes, or on hot stones....
 made from ingredients such as flour
Flour

Flour is a powder made of cereal grains. It is the main ingredient of bread, which is a staple food for many civilizations, making the availability of adequate supplies of flour a major economic and political issue at various times throughout history....
, butter
Butter

Butter is a dairy product made by churning fresh or fermentation cream or milk. It is generally used as a spread and a condiment, as well as in cooking applications such as baking, sauce making, and frying....
, shortening
Shortening

Shortening is a semisolid fat used in food preparation, especially baked goods, and is so called because it promotes a "short" or crumbly texture ....
, baking powder or egg
Egg (food)

An egg is a round or oval body laid by the female of many animals, consisting of an ovum surrounded by layers of membranes and an outer casing, which acts to nourish and protect a developing embryo and its nutrient reserves....
s. Small cakes, tarts and other sweet baked goods are called "pastries".

Pastry may also refer to the dough
Dough

This article is about a cooking ingredient. For the British sitcom episode, see Dough .Dough is a paste made out of any cereals or legume crops by mixing the flour with a small amount of water....
 from which such baked goods are made. Pastry dough is rolled out thinly and used as a base for baked
Baking

Baking is the technique of prolonged cooking of food by dry heat acting by Heat convection, and not by Thermal radiation, normally in an oven, but also in hot ashes, or on hot stones....
 goods. Common pastry dishes include pie
Pie

A pie is a baked dish which is usually made of a pastry dough shell that covers or completely contains a filling of various sweetness or savoury ingredients....
s, tart
Tart

A tart is a pastry dish, usually sweet, that is a type of pie with an open top not covered with pastry. The Tarte Tatin is a particular kind of "upside-down" tart, of apples, other fruit, or onions....
s and quiche
Quiche

File:Quiches 2.jpgFile:Lorraine map.pngIn French cuisine, a quiche is a baked dish that is based on a custard made from Egg s and milk or cream in a pastry crust....
s..

Pastry is distinguished from bread
Bread

Bread is a staple food prepared by baking a dough of flour and water. It may be leavened or unleavened. Edible salt, fat and a leavening agent such as yeast are common ingredients, though bread may contain a range of other ingredients: milk, Egg , sugar, spice, fruit , vegetables , Nut or seeds ....
 by having a higher fat content, which contributes to a flaky or crumbly texture.






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Pastry is the name given to various kinds of baked goods
Baking

Baking is the technique of prolonged cooking of food by dry heat acting by Heat convection, and not by Thermal radiation, normally in an oven, but also in hot ashes, or on hot stones....
 made from ingredients such as flour
Flour

Flour is a powder made of cereal grains. It is the main ingredient of bread, which is a staple food for many civilizations, making the availability of adequate supplies of flour a major economic and political issue at various times throughout history....
, butter
Butter

Butter is a dairy product made by churning fresh or fermentation cream or milk. It is generally used as a spread and a condiment, as well as in cooking applications such as baking, sauce making, and frying....
, shortening
Shortening

Shortening is a semisolid fat used in food preparation, especially baked goods, and is so called because it promotes a "short" or crumbly texture ....
, baking powder or egg
Egg (food)

An egg is a round or oval body laid by the female of many animals, consisting of an ovum surrounded by layers of membranes and an outer casing, which acts to nourish and protect a developing embryo and its nutrient reserves....
s. Small cakes, tarts and other sweet baked goods are called "pastries".

Pastry may also refer to the dough
Dough

This article is about a cooking ingredient. For the British sitcom episode, see Dough .Dough is a paste made out of any cereals or legume crops by mixing the flour with a small amount of water....
 from which such baked goods are made. Pastry dough is rolled out thinly and used as a base for baked
Baking

Baking is the technique of prolonged cooking of food by dry heat acting by Heat convection, and not by Thermal radiation, normally in an oven, but also in hot ashes, or on hot stones....
 goods. Common pastry dishes include pie
Pie

A pie is a baked dish which is usually made of a pastry dough shell that covers or completely contains a filling of various sweetness or savoury ingredients....
s, tart
Tart

A tart is a pastry dish, usually sweet, that is a type of pie with an open top not covered with pastry. The Tarte Tatin is a particular kind of "upside-down" tart, of apples, other fruit, or onions....
s and quiche
Quiche

File:Quiches 2.jpgFile:Lorraine map.pngIn French cuisine, a quiche is a baked dish that is based on a custard made from Egg s and milk or cream in a pastry crust....
s..

Pastry is distinguished from bread
Bread

Bread is a staple food prepared by baking a dough of flour and water. It may be leavened or unleavened. Edible salt, fat and a leavening agent such as yeast are common ingredients, though bread may contain a range of other ingredients: milk, Egg , sugar, spice, fruit , vegetables , Nut or seeds ....
 by having a higher fat content, which contributes to a flaky or crumbly texture. A good pastry is light and airy and fatty, but firm enough to support the weight of the filling. When making a shortcrust pastry
Shortcrust pastry

Shortcrust pastry is a type of pastry often used for the base of a tart or pie. It does not puff up during baking because it usually contains no leavening agent....
, care must be taken to blend the fat and flour thoroughly before adding any liquid. This ensures that the flour granules are adequately coated with fat and less likely to develop gluten
Gluten

Gluten is a composite of the proteins gliadin and glutenin. These exist, conjoined with starch, in the endosperms of some Triticeae glutens cereal, notably wheat, rye, and barley....
. On the other hand, overmixing results in long gluten
Gluten

Gluten is a composite of the proteins gliadin and glutenin. These exist, conjoined with starch, in the endosperms of some Triticeae glutens cereal, notably wheat, rye, and barley....
 strands that toughen the pastry. In other types of pastry, such as Danish pastry
Danish pastry

Danish pastry, or simply Danish, is a sweet pastry which has become a speciality of Denmark and the neighbouring Scandinavian countries and is popular throughout the industrialized world, although the form it takes can differ significantly from country to country....
 and croissants, the characteristic flaky texture is achieved by repeatedly rolling out a dough
Dough

This article is about a cooking ingredient. For the British sitcom episode, see Dough .Dough is a paste made out of any cereals or legume crops by mixing the flour with a small amount of water....
 similar to that for yeast
Yeast

Yeasts are eukaryote microorganisms classified in the Kingdom fungus, with about 1,500 species currently described; they dominate fungal diversity in the oceans....
 bread, spreading it with butter
Butter

Butter is a dairy product made by churning fresh or fermentation cream or milk. It is generally used as a spread and a condiment, as well as in cooking applications such as baking, sauce making, and frying....
, and folding it to produce many thin layers of folds.

Many pie recipes involve blind-baking
Blind-baking

The term blind-baking refers to the process of baking a pie crust or other pastry without the filling.Generally, the pie crust is lined with tin foil or parchment paper, then filled with dried peas, lentils, beans or other Pulse , or with ceramic "baking beans", so that it will keep its shape when baking....
 the pastry before the filling is added. Pastry dough may be sweetened or perhaps unsweetened.

Main types of pastry