Pastries

Pastries refer to a variety of baked products made with a high proportion of fat to flour and with a very little liquid. They range from crumbly shortcrust to flaky puff pastries to light choux pastry to paper thin and flaky strudel.

• Shortcrust dough is made by combining fat and flour and adding just enough water to bind the dough. This is used for pie crusts, as well as in the preparation of tarts and pastry turnovers.
• Choux pastry is different because before it is baked, it is cooked first. A mixture of water, butter and flour is cooked before egs are added to make a rich and soft dough that is spooned or piped out. It is then baked until crisp, brown and well-puffed.
• Strudel dough is still another one-of-a-kind dough because it is made with warm water and melted butter or oil. The dough is kneaded vigorously then rested. It is then stretched out paper thin so that the baked product will be flaky and crisp.

Patries are fun to make simply because once you have mastered making the different doughs, you can come up with your own variations using sweet or savory fillings.