“Champagne pastry” is a bit of a misnomer, as this style of pastry actually does not, surprisingly, use any alcohol. It is made with a blend of self-raising flour, which is a mixture of regular flour, a leavening agent, and cornflour. Some recipes will also add plain flour to the mixture in varied proportions, depending on the desired texture of the pastry. It is considered an unleavened pastry variety because the butter is grated into the mixture rather than folded.
This pastry’s mixture of different flour types creates a cake-like texture rather than the same lightness as a puff pastry or phyllo pastry. Moreover, the corn flour creates a little mealier texture that wonderfully complements many fruit ingredients like apples and blueberries. Champagne pastry can be used for several recipes, including tarts and pies, because it is pretty easy to work with and can hold a juicy filling.